Herb pancakes filled with lightly spiced chickpea and mushroom with watercress and yogurt sauce

11 September 2006
Herb pancakes filled with lightly spiced chickpea and mushroom with watercress and yogurt sauce


For the pancakes 8oz plain flour
4oz wholemeal flour
1pt milk
2 eggs
1tbs fresh chopped herbs
½tsp salt
2tsp oil
Oil for frying

For the filling 4oz dry weight soaked and cooked chickpeas
8oz sliced button mushrooms
1 chopped onion
2 cloves chopped garlic
1 stick chopped celery
1 chopped carrot
1tbs tomato paste

For the watercress and yogurt sauce 1 bunch watercress chopped
½pint thick Greek yogurt
1tsp lemon juice


Put milk eggs salt and oil into liquidiser and blend thoroughly.

Add flour and herbs and blend again. Allow to stand while making pancakes. Heat a little oil in a frying pan. Add 1tbs batter to pan quickly tipping to spread evenly. Cook for 1-2 minutes turn over and cook the other side.

Cook onion and chilli with tomato paste garlic and mushrooms. Add enough water to cook to a thick paste. Add chickpeas.

Cut pancakes from centre to one edge form into a cone and fill with mixture.

To make the sauce mix all its ingredients together immediately prior to serving.

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