Posted by Salthouse / December 10th 2015

Parsnip and Chilli Pancakes

Ingredients

4 x Parsnips

3 x Green Chillies

1 x Onion

Fresh Ginger

100g Chickpea Flour

50g Semolina

1 tsp Baking Powder

1 tsp Fennel Seeds

1 tsp Cumin Seeds

1 tsp Ground Coriander

1 ½  tsp Ground Turmeric

Peppermongers Keralan Green Pepper

Sesame Oil

1 tsp Brown Mustard Seeds

1 tbsp Honey

1 x Salthouse Himalayan Salt Block

Method

Peel and grate four parsnips

Finely chop two green chillies

Dice one onion

Grate one teaspoon of fresh ginger

100g chickpea flour

50g Semolina

One teaspoon baking powder

One teaspoon fennel seeds

One teaspoon cumin seeds

Add all ingredients to a bowl

Sieve the flour

One teaspoon ground coriander

Half teaspoon ground turmeric

One teaspoon Peppermongers Keralan Green Pepper

Add 200ml water and mix

For the Honey & Mustard dressing…

One teaspoon grated ginger

One finely chopped green chilli

Three tablespoons sesame oil

One tablespoon brown mustard seeds

Fry the ingredients

Add half teaspoon of ground turmeric

One tablespoon honey

Mix ingredients once cooled

Brush Salt Block with olive oil

Cook for 2-3 minutes on each side