VEGETABLE PANCAKES WITH SALSA
INGREDIENTS
225g spinach
1 small leek
a few sprigs of fresh coriander or parsley
3 large eggs
50g (1/2 cup) plain flour, sifted
oil for frying
25g (1/3 cup) freshly grated Parmesan cheese
Salt, ground black pepper and grated nutmeg
For the tomato salsa:
2 tomatoes, peeled and chopped
1/4 fresh red chilli, finely chopped
2 pieces sun.dried tomato in oil, drained and chopped
1 small red onion, chopped
1 garlic clove, crushed
60ml (1/4 tbsp) good olive oil
30ml (1/2 tbsp) sherry
2.5ml (1/2 tsp) soft light brown sugar
1. Shred or chop the spinach with the leek and coriander or parsley until fine but not pureed. Alternatively, chop them in a food processor but do not over process. Beat in the eggs and seasoning to taste. Gradually blend in the flour and 30-45ml (2-3 tbsp) water and set aside for 20 minutes.
2. To prepare the tomato salsa, mix together all the Ingredients in a bowl, then cover and leave for 2-3 hours for the flavours to infuse.
3. To cook, drop small spoonfuls of the batter into a lightly oiled non-stick frying pan and fry until golden underneath Turn and cook briefly on the other side. Drain on kitchen paper and keep warm. Sprinkle with Parmesan and serve hot with the spicy tomato salsa.