Sweet pepper pancakes with tangy tomato relish
prep: 15 minutes
cook: 18 minutes
serving: 30
Nutrition Facts
each serving
KCal
39
Carbs
4.6g
fiber
1g
Protein
1.8g
Fat
1.3g
Saturates
0.5g
Sugars
1.2g
Salt
0.05g
Fruit/Veg Portion
-
Ingredients
all 15 types- 2 tsp rapeseed oil
- 1 yellow pepper, thinly sliced in 2-3cm lengths
- 1 red pepper, thinly sliced in 2-3cm lengths
- 1 onion, finely chopped
- 2 eggs, beaten
- 200ml water
- 2 tbsp low-fat yogurt
- 50g grated Cheddar cheese
- 150g wholemeal flour
- good pinch pepper
- For the relish:
- 10g fresh parsley
- juice and zest 1 lime
- 4 large vine tomatoes, finely chopped
- 1-2 small red chilies, finely chopped
Directions
5 steps in totalStep 1
Add 1 tsp oil to a pan over a medium heat, add the peppers and onion and cook for 10 minutes, stirring regularly.
Step 2
Meanwhile, mix together the egg, water, yogurt and cheese. Stir in the flour to make a batter.
Step 3
Stir the peppers and onion into the batter.
Step 4
Add the remaining oil to a large non-stick pan. Add scant dessertspoons of the mixture to the pan to fry for 1-2 minutes, flipping once with a spatula to cook the other side for a further minute.
Step 5
Meanwhile, make the sauce by blending together the parsley, lime, zest and fresh tomato together then mix in the chilli.
PRINT
I MADE IT
