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Whether it’s for Pancake Day or for a weekend brunch try creating these delicious super veggie rosti pancakes which are vegan and gluten free.
Super veggie pancakes (Vegan and Gluten Free) recipe serves 2-3:
2 large (maris piper) potatoes – peeled and grated
1 sweet potato – peeled and grated
2 carrots – peeled and grated
1 onion, finely chopped
50g M&S gluten free (plain) flour
1 tsp baking powder
Pinch of turmeric
Salt to season
Sunflower oil, for frying
1. Use kitchen cloth to squeeze/pat dry the grated potatoes and carrots, to get rid of excess moisture.
2. Place all of the ingredients (except the oil) in a large bowl, and mix by hand to combine evenly.
3. Heat up 1 tbsp oil in a large frying pan over medium heat. Carefully add a handful of the mixture into the pan, and use the back of a spatula to gently press down a bit (so you have a patty about 1cm thick).
4. Cook for 3-4 mins on each side, or until the pancake is cooked through, crisp and golden on both sides.
5. Continue with the rest of the mix (you can do two at a time if your pan is large enough).
6. Serve as you cook (or transfer finished pancakes to a lined baking tray and keep warm in an oven on low heat until they are all done).Delicious with fresh tomato salsa, guacamole and coriander.
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