Super spinach pancakes

By Jamie Oliver
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SERVES
6
TOTAL TIME

Ingredients

  • 1 ripe avocado
  • 350 grams ripe mixed-colour cherry tomatoes
  • 100 grams baby spinach
  • 3 spring onions
  • 1/2 a bunch of fresh coriander (15g)
  • 1 lime
  • Extra virgin olive oil
  • 1 large free-range egg
  • 1 mug of self-raising flour
  • 1 mug of semi-skimmed milk
  • Olive oil
  • 300 grams cottage cheese
  • Hot chilli sauce

Directions

  1. Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach. Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice. Drizzle with one tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
  2. Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth. Place a large non stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for two minutes, or until lightly golden, then stack up on a serving plate and repeat.
  3. Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.

 

Veg by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2019 Veg). Photography: David Loftus.

Veg (2019). Approved PR recipe. Tesco mag (UK) – July 2019.

NUTRITIONAL GUIDELINES (PER SERVING)
Calories: 331
Fat: 13.3 grams
Saturated fat: 4 grams
Protein: 13.5 grams
Carbs: 42.3 grams
Sugars: 6.3 grams
Salt: 1.2 grams
Fibre: 3 grams

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This recipe appears in Ultimate Veg (© 2019)

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