Introduction
Discover a unique culinary creation that blends flavors and textures into a delicious meal. This recipe features homemade pancakes filled with a savory mixture of fish and vegetables, complemented by a fresh salad and zesty chilli oil. Perfect for a cozy dinner or a weekend lunch, these pancakes are sure to impress.
Detailed Ingredients with measures
For the Pancakes:
450g strong bread flour, plus extra for dusting
For the Filling:
1 bunch of fresh coriander (30g)
4 spring onions
½ a white cabbage
1 clove of garlic
300g frozen fish pie mix, from sustainable sources
1 tablespoon cornflour
For the Salad:
1 cucumber
Red wine vinegar
For the Balsamic Reduction:
125ml balsamic vinegar
For the Chilli Oil:
150ml vegetable oil
1 teaspoon paprika
1 tablespoon chilli flakes
2 teaspoons Szechuan peppercorns
35g unsalted peanuts
1 tablespoon sesame seeds
3 cloves of garlic
Prep Time
30 minutes for dough preparation, plus additional time for filling and assembly.
Cook Time
Approximately 30 minutes to cook the pancakes, along with extra time for preparing the salad and chilli oil.
Total Time
Approximately 1 hour.
Yield
Serves 4, with each individual enjoying two pancakes and a side salad.
Enjoy the process of creating these flavorful pancakes, and savor the delightful combination that brings together healthful ingredients, vibrant flavors, and an inviting presentation. Perfect for sharing with family and friends!
Detailed Directions and Instructions
Prepare the Dough
In a food processor, combine the flour with 225ml of water and blend until a smooth, supple dough forms. Transfer the dough to a clean work surface, knead until smooth and elastic, then wrap in greaseproof paper and refrigerate for 30 minutes.
Make the Filling
Clean the food processor bowl. Roughly chop the coriander stalks (reserve the leaves), spring onions, ¼ of the cabbage, and garlic; add them to the processor. Add the frozen fish pie mix, cornflour, and a pinch of sea salt. Pulse until the mixture resembles mince.
Form the Pancakes
On a floured surface, divide the dough into 8 pieces and roll each into a 10cm-wide disc. Shape the filling into 8 thick patties. Place one patty in the center of each dough disc. Flatten the filling slightly, then stretch the dough edges over the filling, folding them back to enclose it. Once sealed, press down to form a pancake about 2.5cm thick and 8cm across.
Cook the Pancakes
Heat a large non-stick frying pan over medium-low heat with a small drizzle of oil. Place the pancakes folded-side down in the pan and cook uncovered for 3 minutes. Add 150ml of water to the pan, cover with a lid, and cook for 12 minutes. Increase the heat and cook for an additional 3 to 4 minutes until golden and crisp. Carefully transfer the pancakes to a large board.
Prepare the Chilli Oil
In a small saucepan, heat the vegetable oil over high heat until smoking. In a pestle and mortar, pound together the paprika, chilli flakes, and Szechuan peppercorns. Add the peanuts, sesame seeds, and peeled garlic; lightly crush until combined. Carefully pour the hot oil over the mixture (it will bubble) and gently mix. Allow to cool completely, then store in an airtight container in the fridge for up to 5 days.
Prepare the Salad
Thinly slice the remaining cabbage into a large bowl. Use the heel of your hand to squash along the length of the cucumber, then roughly chop and add to the bowl. Add a pinch of sea salt, 2 tablespoons of red wine vinegar, and half of the reserved coriander leaves. Mix together and toss with 2 tablespoons of the prepared chilli oil.
Make the Balsamic Reduction
Pour the balsamic vinegar into a saucepan and place over medium-high heat until it sizzles and reduces.
Serve
Scatter the remaining coriander leaves over the stuffed pancakes. Serve with the cabbage and cucumber salad, along with the balsamic reduction and additional chilli oil for drizzling.
Notes
Storage
The chilli oil can be stored in an airtight container in the fridge for up to 5 days.
Cooking Time
Ensure the pancakes are cooked thoroughly, reaching a golden color for optimal taste and texture.
Check Freshness
Use fresh fish pie mix and vegetables to enhance the flavor of the filling.
Customization
Feel free to adjust the amount of chilli flakes in the chilli oil based on your spice preference.
Cook techniques
Preparing the Dough
In a food processor, combine the strong bread flour with water until a smooth dough forms. Ensure to knead until the dough is elastic before refrigerating for improved texture.
Making the Filling
Utilize a food processor to chop and blend ingredients into a mince-like consistency. Ensure even mixing of the fish pie mix and aromatic vegetables for a balanced flavor.
Forming the Pancakes
Roll dough into discs and shape filling into patties. Enclose the filling securely within the dough and press down to maintain a uniform thickness during cooking.
Cooking the Pancakes
Use medium-low heat to cook the pancakes in a non-stick frying pan, gradually introducing water to steam cook them for tenderness. Finish with a brief high-heat frying for a golden, crispy exterior.
Preparing the Chilli Oil
Heat vegetable oil until smoking and combine with the spice mixture in a pestle and mortar for a flavorful infusion. Allow it to cool, then store appropriately to retain freshness.
Preparing the Salad
Slice and mix cabbage and cucumber, applying salt and vinegar to enhance flavor. Toss with chilli oil for a spicy, vivid salad.
Making the Balsamic Reduction
Heat balsamic vinegar until it reduces in volume, concentrating its flavor and offering a tangy element to the dish.
Serving
Final presentation includes scattering fresh coriander over stuffed pancakes and combining with the salad, balsamic reduction, and additional chilli oil for enhanced flavor depth.
FAQ
Can I use a different type of flour for the pancakes?
Strong bread flour is preferred for its gluten content, which helps create a better texture. However, you can experiment with other flours, keeping in mind it may affect the outcome.
How do I store leftover pancakes?
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or microwave before serving.
Can I make the chilli oil without Szechuan peppercorns?
Yes, while Szechuan peppercorns add a unique flavor, you can create chilli oil using just paprika, chilli flakes, and garlic without them.
What can I substitute for fish pie mix?
You can use cooked and flaked fish or other seafood of your choice as a substitute, but ensure it is cooked prior to mixing with other filling ingredients.
How can I adjust the spiciness of the chilli oil?
To increase spiciness, add more chilli flakes; to decrease, use fewer or replace with milder spices. Adjust according to your taste preference.
Conclusion
The combination of flavors and textures in these pancakes, with the fresh filling, crispy exterior, and vibrant salad, offers a delightful culinary experience. The addition of chili oil and balsamic reduction enhances the dish, making it a perfect choice for a savory meal. Enjoy the vibrant flavors and textures that come together in this satisfying dish, showcasing the versatility of your ingredients.
More recipes suggestions and combination
Spicy Chicken Pancakes
Substitute the fish pie mix with cooked and shredded spicy chicken, and add chopped bell peppers and onions for a different filling.
Vegetarian Packets
Replace the fish filling with sautéed mushrooms, spinach, and ricotta cheese for a delicious vegetarian option.
Szechuan Shrimp Pancakes
Use shrimp instead of fish pie mix and incorporate chopped bok choy and ginger into the filling for a Szechuan-inspired twist.
Herbed Potato Pancakes
Create a filling using mashed potatoes mixed with cooked peas, dill, and chives for a hearty vegetarian pancake.
Thai-inspired Peanut Sauce
Drizzle the pancakes with a homemade peanut sauce made from peanut butter, coconut milk, and lime juice for a creamy, tangy flavor.
Stuffed Vegetable Pancakes
Use finely chopped zucchini, carrots, and onions mixed with tofu for a healthy stuffed pancake option appealing to those looking for plant-based meals.
