Tenderstem Broccoli Couscous Pancakes
Try a new twist on classic pancakes with this flour-free recipe, complete with creamy feta, a hint of chilli and Tenderstem broccoli to add a dose of green goodness.
225g of Tenderstem broccoli
50g of raw couscous
100g of reduced-fat feta, crumbled
1 garlic clove, finely chopped
3 sprigs of finely chopped mint
3 sprigs of finely chopped parsley
2 pinches of dried chilli flakes
3 eggs, whisked
2 tbsp of low-fat plain yoghurt to serve (optional)
1-2 tbsp olive oil
Salt & pepper, to taste
Blanch the Tenderstem broccoli in boiling salted water until bright green. Remove two thirds, drain and leave to cool. Cook the remaining Tenderstem broccoli for a few more minutes, then drain and set aside to serve with the pancakes.
Once cooled, finely chop the lightly blanched Tenderstem broccoli.
Put the couscous into a bowl and cover with 60ml boiling water. Cover with cling film and leave for 5-10 minutes until completely absorbed. Once soft, run a fork through the couscous to fluff it up.
Add the chopped Tenderstem broccoli, 80g of the feta, garlic, mint, parsley, chilli, eggs, to the couscous, season with salt and pepper and mix thoroughly.
Heat a non-stick frying pan on a medium heat with the oil and spoon 1.5 tablespoon of the mix into the pan. Fry until golden brown on both sides, then remove from the pan. Repeat until all the mixture has been used up.
Serve with the remaining feta and a couple of pieces of the boiled or steamed Tenderstem on top, with a dollop of yoghurt, if you like.
Recipe courtesy of Tenderstem.co.uk
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