Samosa Pancake

20200204_130917Based on those delicious potato and pea stuffed pastries that you find in Indian restaurants.  This protein and veggie packed pancake makes a great lunch or hearty snack.  I’ve eaten them for dinner, too.

Basically – I’m not going to lie – fried in olive oil which it not only absolutely delicious but also one of the healthiest oils you can eat.  They have a crispy exterior and a soft filling – just like the real deal!  I use chickpea flour, which is grain-free and is pretty nutrient-dense.

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Topped with a squeeze of lime juice and minced fresh herbs, the flavors really pop!  I use leftover cooked potatoes to make these pancakes, so I often fry some on the side to round out the meal. Potatoes in the pancake.  Potatoes on the side.  Because, can you ever really have too many potatoes?

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Samosa Pancakes

1/4 c. chickpea flour

1/4 c. water

1 t. olive oil (plus more for the pan)

1/2 t. salt

1/2 t. turmeric

1 scallion, chopped

1/3 c. peas (frozen is ok)

1/3 c. chopped, cooked potato

zest of 1 lime

1/4 c. fresh cilantro

1/4 c. fresh parsley

1 T. fresh mint

juice of 1/2 a lime

 

Preheat a skillet over medium heat.

In a medium bowl, whisk together the chickpea flour, water, oil, salt and turmeric.  Fold in the scallions, peas, potatoes and lime zest.

Pour 1 T. olive oil into the hot skillet.  Spread the batter into a round pancake on the skillet.  Cook for 3 min, then flip and cook for 3 min more.  Remove from heat and transfer to a plate.

In a small bowl, juice the 1/2 lime.  Finely mince all of the fresh herbs and toss with the lime juice to coat.  Serve the pancake topped with her herb mixture.  Also excellent topped with 1/2 a sliced avocado.

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