This one was thought of from a need for a quick lunch that packed nutrition.
|1 Carrot finely grated||½ tsp Garam Masala|
|1 small onion finely chopped||½ tsp paprika|
|2 Hand full of washed spinach chopped up||Ground black pepper|
|1 cup of self-raising flour||Olive oil|
|1 egg||70ml whole milk|
|½ teaspoon bicarbonate of soda/ baking powder||Pinch of Bouillon, optional|
Heat the oil in pan and add the onion brown and soften that of add the carrot and fry for a further 2 minutes until the colour lightens, this shows that it is cooking. Add your spinach and flavouring’s fry until the spinach is wilted, turn off the heat. You can use what ever you like, we always use mixed herbs they add a lovely taste but also things like paprika, Garam masala, fennel seeds, cumin, coriander seeds, onion seeds. Experiment and find what you family enjoys, for this one the Garam Masala adds a lovely savoury note.
Now shive together the flour and raising agent in a bowl and once the vegetables have cooled mix them through the mixture. Now whisk the egg and milk together and add that to the dry ingredients and mix through I needed a splash more milk so just check your consistency. It should be able to be spooned easily into the pan, so not to stiff. A bit like American pancakes.
Add the oil to the pan and heat up on a medium heat and drop your cakes in a clockwise pattern. This helps for you to know which to turn first, I have them 2 minutes per side. I needed to remove my pan when scooping the next batch out as it got extremely hot.
Enjoy as is or spread some cream cheese on them. You can add a grating of cheese to the mix it is up to you.