Carrot and chilli pancakes with Bath Soft Cheese

Ingredients

    200g carrots, coarsely grated

    1 chilli, finely chopped

    1 tsp caraway or cumin seeds

    150g plain flour

    200ml full cream milk

    2 eggs

    2 tbsp olive oil

    250g Bath Soft Cheese

    flat leaf parsley or chervil (leaves only), to garnish

    lamb's lettuce, to serve

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Main serves 6

Somewhere between a fluffy pancake and a crispy fritter, these hearty veggie sizzlers make a smashing starter or main meal, or even a special breakfast treat. They’re made with sweet carrots and spicy chilli, topped off with (here comes the special bit) creamy Bath Soft Cheese, gone all melty and golden from a quick flash under the grill. We’re happy to say that this recipe makes plenty to go round.

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1.

Peel and coarsely grate the carrots. Finely chop the chilli, scooping out the seeds and white pith if you prefer less heat. Set aside.

2.

Tip 1 tsp cumin or caraway seeds into a mixing bowl and add the flour. Measure the milk out into a jug, then crack the eggs into the milk. Whisk together till combined. Slowly whisk the egg and milk mixture into the flour, adding a few splashes at a time and whisking well till you have a smooth batter. Add the carrots and chilli and season with a generous pinch of salt and pepper. Fold together to incorporate.

3.

Preheat the grill to high and line a baking tray with foil. Set aside.

4.

Set a frying pan on a medium heat. Add 1 tbsp oil and swirl to coat the pan. Add 4 heaped tbsp of the carrot batter to the pan to make 4 pancakes. Fry for 2-4 mins till set around the edges and golden brown underneath. Flip the pancakes over with a spatula and fry for another 2-3 mins till set and golden brown all over. Lift the pancakes out of the pan and arrange them on the foil-lined baking tray.

5.

Swirl another 1 tbsp oil around the frying pan and add another 4 tbsp batter – you should have used up all the batter. Fry for 4-7 mins, flipping halfway through, until the pancakes are set and golden brown. Transfer them to the tray with the other pancakes. You should have 8 good-sized pancakes. Take the frying pan off the heat and set aside.

6.

Halve the block of Bath Soft Cheese, then slice it into 16 small rectangles. Arrange 2 rectangles on top of each pancake. Slide the tray under the grill and cook for 2-3 mins till the cheese has melted and picked up a little colour.

7.

While the cheesy pancakes grill, roughly chop the parsley or chervil leaves. When the cheese has melted, pop 1-2 pancakes on warm plates (1 pancake is great as a starter, 2 pancakes make a more substantial meal). Garnish with the chopped herb and serve with a handful of salad leaves - lamb's lettuce would be perfect.

8.

Get ahead: you can make the pancakes the day before and store them in the fridge. Before you top them with the cheese, grill the pancakes for 2-3 mins on each side to warm them through then top with the Bath Soft Cheese, grill and serve.

This is a sponsored recipe from Abel and Cole


Find all the ingredients you need for this recipe at AbelandCole.co.uk and save £10 off each of your first three deliveries over £20 with the code VEGGIECRUMBS

T&C's: £1.25 delivery fee applies. Offer does not apply to those who have an order or delivery in place with Abel & Cole already. Abel & Cole reserves the right to end the promotional period at any time. Offer expires 02/08/19. Full T&Cs online at abelandcole.co.uk

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