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Sesame & chilli pancakes with tzatziki

A tempting and tasty gluten-free option for your party guests. These are a little like small blinis

  • Prep: 25 mins
    Cook: 15 mins
  • Makes 25-30
  • Easy
  • Makes 25-30
  • Easy
  • Calories 42
  • Carbohydrates 4
  • Saturated Fat 1
  • Sugar 1
  • Protein 1
  • Fat 2
  • Fibre 0
  • Salt 0.02

Nutrition per serving

  • Calories 42
  • Carbohydrates 4
  • Saturated Fat 1
  • Sugar 1
  • Protein 1
  • Fat 2
  • Fibre 0
  • Salt 0.02

Ingredients

  • 100g gluten-free flour (we used Doves Farm, widely available)
  • 1 egg
  • 150ml soya yogurt
  • 1 green and 1 red chilli, deseeded and finely chopped
  • 1 bunch spring onions, finely sliced, plus extra to serve
  • 2 tbsp chopped coriander
  • 1 tbsp sesame seeds
  • a little oil for frying
  • 150g Greek yogurt
  • 13cm/5in cucumber, deseeded and grated
  • 2 tbsp chopped mint

Method

  1. Whizz the flour, egg, yogurt and 2 tbsp water together in a food processor to form a smooth batter. tip into a bowl, then stir in the chillies, spring onions, coriander and sesame seeds. Cover and chill until required.

  2. To make the tzatziki, mix the yogurt, cucumber and mint together, season to taste, then chill.

  3. Heat a small frying pan with a splash of oil, wiping out excess oil with kitchen paper. fry the pancake mixture a dessertspoonful at a time, for 1 min on each side, until lightly browned. tip onto a plate and keep warm. pile onto a large platter, top with a dollop of tzatziki and some extra sliced spring onions and serve warm.

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