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Kale Leek and Sweetcorn Pancakes

Recipe

Sneak in some extra vegetables with these tasty pancakes, complete with a mushroom and parmigiano filling.  

Serves: 12 people   |   Prep time: 25 minutes   |   Cooking time: 25 minutes

British   |   Main   |   Vegetarian

  

Ingredients

  • 25g Kale
  • 50g Leek
  • 100g drained tinned Sweetcorn Kernels
  • 100g Plain Flour
  • 2 Large Eggs
  • 300ml Milk
  • 1 tsp Paprika
  • 25ml Rapeseed Oil
  • 400g Closed Cup Mushrooms
  • 1 x 200g Soft Cheese with Garlic and Herbs
  • 60g Parmigiano
  • 35ml Olive Oil
  • Sea Salt and Black Pepper
  • Extra Rapeseed Oil, to fry

  

Method

  1. Pre-heat the oven to 200°C/400°F/Gas Mark 6.
  2. Wash and thinly slice the leek.
  3. Put the flour, rapeseed oil, milk, eggs and paprika in a food processor and blitz to a smooth batter. Add the curly kale and the leeks and process again until the vegetables are chopped into the batter.
  4. Pour the batter into a bowl and add the sweetcorn kernels. Season with some salt and pepper and mix well.
  5. Heat some oil in a large frying pan. Make four pancakes from the batter. Put to one side while you make the stuffing.
  6. Wipe the mushrooms and cut into quarters. Sauté them in a large frying pan in the olive oil for a couple of minutes. Add the soft cheese and the Parmigiano. Heat through until the sauce is melted, then season with some salt and pepper.
  7. Put the pancakes on a board. Divide the mixture between them, fold them over, transfer to a baking dish and bake in the oven for 15 minutes.
  8. Serve alongside a crisp salad.