Green pea pancakes with spiced crispy green beans
Overview
Prep time
15 mins
Cook time
30 mins
Serves
5
Ingredients
For the pancakes
100g green pea flour (or you can use chickpea flour)
1 tsp bicarbonate of soda
200ml buttermilk
vegetable or corn oil, for frying
For the sauce
1 tbsp gochujang or sriracha
1 tbsp tomato ketchup
½ tbsp light soy sauce
For the green beans
160g gluten-free self-raising flour
2 tsp ground cumin
1 tsp ground turmeric
vegetable or corn oil, for deep-frying
150-160g green beans, trimmed
100ml buttermilk
handful of herbs such as coriander, fennel fronds and dill
Method
Step
Add 100g green pea flour, 1 tsp bicarbonate of soda and 200ml buttermilk to a bowl with some seasoning and whisk to combine.
Step
In a separate bowl, whisk together 1 tbsp gochujang or sriracha, 1 tbsp tomato ketchup and ½ tbsp light soy sauce and adjust with water until the sauce is a single cream consistency.
Step
In a shallow bowl, mix 160g gluten-free self-raising flour with 2 tsp ground cumin and 1 tsp ground turmeric. Season and set aside.
Step
To make the pancakes, heat a little vegetable or corn oil in a small non-stick frying pan over a medium-low heat and pour in a quarter of the mix. Gently spread it out evenly with a spoon if necessary, and cook on a low heat for 2-3 minutes, or until it begins to bubble and turn golden. Turn over and cook for 2-3 minutes more. Repeat until you have 4 pancakes. Set aside loosely covered with foil to keep warm.
Step
Preheat about 8cm vegetable or corn oil to 160-180C in a deep-fat fryer or heavy based pan. Mix 150-160g trimmed green beans with 100ml buttermilk, then dip them in the seasoned self-raising flour to coat. Deep-fry in a couple of batches for 2-3 minutes, carefully turning the beans as they cook, until crisp and golden. Drain on kitchen paper.
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