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.
Ingredients
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
Lemon juice
Teriyaki sauce for dipping
Step 1
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.
Step 2
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.
Step 3
Drain pumpkin and blitz in the blender with the chilli and garlic to make a puree.
Step 4
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.
Step 5
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)
Step 6
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
Step 7
Make your salad by combining all of the ingredients (except the kimchi and teriyaki) and mix well.
Step 8
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!
