Veg pancakes with avocado and chorizo recipe
This savoury pancake recipe uses shredded leeks, carrots and grated courgette to make tasty pancakes that are all the more delicious when topped with crisp chorizo, smashed avocado and a drizzle of lime juice. This versatile dish is not only a brilliant dinner idea, ready in just 20 minutes, but can also be enjoyed as a beautiful weekend brunch.
See method- Serves 4
- 15 mins to prepare and 5 mins to cook
- 432 calories / serving
- Freezable
Ingredients
- 150g chorizo, cut into chunks
- 2 small avocados
- 1 lime, juiced, plus extra halves, to serve
- handful chopped coriander
For the pancakes
- 75g plain flour
- 2 eggs
- 125ml cold chicken stock
- 1 tbsp Worcestershire or soy sauce
- 50g greens, shredded
- 1 carrot, grated
- 1 leek, trimmed and shredded
- 1 courgette, trimmed and grated
- 2 tbsp sunflower oil
Each serving contains
- Energy
- 1800kJ 432.0kcal
- Fat
- 32g
- Saturates
- 9g
- Salt
- 2.1g
- Sugars
- 6g
of the Reference intake
Carbohydrate 21.8gProtein 17.0gFibre 5.0g
Method
- To make the pancakes, sift the flour into a mixing bowl and make a well in the centre. Add the eggs, stock and Worcestershire or soy sauce. Whisk the wet ingredients, gradually drawing in the flour to make a smooth batter; season well. Stir in the vegetables.
- Heat 1 tbsp oil in a large frying pan over a medium heat. Using half the batter, ladle in 4 even amounts and fry until the bases are golden. Turn and cook for a further 3-4 mins until set. Remove and set aside, covered, while you repeat with the remaining oil and pancake batter.
- Meanwhile, heat a separate frying pan and dry-fry the chorizo until crisp. In a bowl, roughly mash the avocado flesh with the lime juice and season.
- Arrange 2 pancakes on each plate and top with the avocado and chorizo. Scatter over the coriander and serve with the extra lime halves for squeezing over.
- Tip: To make this dish veggie, simply omit the chorizo and swap the chicken stock for veg and the Worcestershire sauce for soy sauce.
- See more Easy weeknight recipes
Freezing and defrosting guidelines
Freeze the pancakes only – cook according to the recipe and then allow to cool. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
