I love the combination of Pumpkin and five spice, normally I BBQ chunks of it but I thought I would try something different and it paid off! Let me know what you think.
For the Pancakes
1 cup of pumpkin puree
1 cup of oats
3 spring onions
1 tbsp cornflour
2 small red chillies
3 cloves of garlic
A big handful of baby spinach
2 tsp Chinese five spice
Salt and pepper to season
For the Salad
3 small lettuces of your choice
1 cucumber (sliced)
8 baby tomatoes (sliced or quartered)
Tbsp Pumpkin seeds
Tbsp sesame seeds
Tbsp basil seeds (or chia)
1 big tbsp kimchi
Teriyaki sauce for dipping
Prep the pumpkin – peel it, scoop out the middle (save the seeds separately if you wish as you can dry these out and add to salads) and chop it into cubes.
Add pumpkin to a pan of water and bring to the boil and cook until soft. Whilst this is cooking put the oats in a blender and blitz until it’s nearly flour. Pour into a bowl and add the cornflour, fives spice and salt and pepper.
Drain pumpkin and blitz in the blender with the chilli and garlic to make a puree.
Chop the spinach and spring onion then add to the oat mixture along with the pumpkin puree and stir it all together. You want it to be a thick sticky consistency. Then put in the fridge for 30 mins to cool.
Roll out 5-6 balls and squish them into pancakes on a corn floured surface. Make sure each side has been coated with corn flour and the pancakes are about 1-2cm thick. (you can freeze the pancakes you couldn’t eat for another day)
Add a little oil to a frying pan on a medium heat and cook pancakes on both sides until golden. Then remove from the heat and let stand for a few minutes
Make your salad by combining all of the ingredients (except the kimchi and teriyaki) and mix well.
Plate up! Add the salad to a bowl of your choice, add a dollop of kimchi. Then cut your pancakes into quarters and top the salad. Add a little teriyaki on the side for dipping and your good to go!