|Energy (Kcal) 528|
|Energy (KJ) 2206|
|Saturated Fat 11.0g||55%|
|Total Sugars 5.3g||5%|
Pancake Day 2019 is fast approaching. We've got this delicious savoury pancake recipe which uses the tasty ingredients of smoked salmon and asparagus with crème fraiche. These are just as easy to cook up as regular pancakes!
Start by making the pancakes, or you could make these the day before and keep wrapped in the fridge.
Sift the flour and salt into a bowl. In a jug melt the butter then whisk with the milk and egg, pour into the flour and mix well until smooth.
Place a large non-stick frying pan over a medium-hot heat. Add a little sunflower oil and then a ladle full of the batter, making sure to swirl the batter around the pan. Cook for about 1 minute, flip and cook on the other side for 20-30 seconds. Repeat until you have 4 large pancakes.
For the filling, Cook the potatoes in salted boiling water until tender and drain. Chop the asparagus into bite sized pieces and cook for 2 minutes in boiling water, drain.
In a bowl mix the crème fraiche, dill and lemon juice. Stir in the potatoes and asparagus.
Place a pancake on your plate, spoon the potato filling onto the pancake, top with the flaked smoked salmon and serve with watercress.
If you enjoyed this, check out how to make potato pancakes.
For the filling
300g Rooster potatoes, cubes and skin on
2 hot smoked salmon steaks
6 asparagus spears
5g fresh dill
4tbsp low fat crème fraiche
1 bag of watercress
For the pancakes
100g plain flour
250ml whole milk
40g butter, melted
1 large egg
Pinch of salt
Sunflower oil for cooking
Looking for a healthy lunch meal to bring into work? Look no further as this potato and courgette recipe gives you all the nutrients you need to get through the day.
Low sat fat
This spiced potato with haddock and poached eggs tastes just as good as it looks! Enjoy it yourself with this easy to follow recipe.
This potato recipe is bursting with flavour and it’s coronation inspired sauce is just a dream. The sauce is made of a delicious blend of spices, from curry powder to garam masala, cinnamon and cayenne, which are mixed with lemon juice, tamari and coconut. The tender potatoes are then tossed with the sauce and scattered with juicy chunks of mango, flaked almonds and raisins.