recipes
Oat pancakes with curried peanuts and ricotta
Serves: 2
Ingredients
- 90g oats (Quaker)
- 2 tbsp semolina (Lamb Brand)
- ½ tsp chilli flakes
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ½ tsp garam masala
- ¼ tsp turmeric
- 1 small finely chopped onion
- 1 handful chopped spinach
- 1 small red bell pepper, finely chopped
- 2 tbsp lemon juice
- 310 ml water
- Fresh ricotta (Benna)
- Fresh coriander
- Minced garlic
- Vegetable oil
- 1 tsp curry powder
- Raw peeled peanuts
Method
Grind the oats into flour. Mix the oats, semolina, chilli and spices, add the lemon juice and mix in the water into a batter consistency. Mix in the onion, chopped spinach and bell peppers, allow resting for 5 minutes. Pour ladle spoons of batter in a greased, hot, non-stick pan. To make the curried ricotta, Place the peanuts on a roasting tray, drizzle with oil, sprinkle with the curry and spices and roast. Let cool and crush. Mix the crushed peanuts with the ricotta and chopped coriander. Serve together with the cooked pancakes.
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