Dish of the Day
Here’s the next in a series of simple tasty recipes which have been whipped up and presented to you by your Chef Lecturing Colleagues here at Forth Valley College.
This is Mandy Fraser’s Butternut Squash Pancakes recipe.
If you have a go at making Mandy’s recipe, take a wee selfie with your finished dish and send it through to us on marketing@forthvalley.ac.uk
Butternut Squash Pancakes
Serves 4
150g Skinned and chopped butternut squash
100ml Semi-skimmed milk
1 Egg separated
75g Chickpea Flour
150g Tinned/ fresh sweetcorn
1 Spring Onion – sliced thinly
1 Clove of garlic (grated)
Pinch of nutmeg
Salt and Pepper
To Serve:
1 smashed avocado
½ fresh lime – quarter for garnish and the other part for the avocado
3 Roasted radishes
Coriander, 1-3 tbsp depending your taste
8 roasted cherry tomatoes
Method:
1. Steam or boil the prepared butternut squash, cover and cook for 10 minutes until tender.
2. Drain and transfer to a large bowl and mash. Add the milk and egg yolk. Gradually fold in the chickpea flour and season with salt, pepper, nutmeg, spring onion and garlic, then stir in the sweetcorn.
3. Whisk the egg white in a bowl using a whisk and fold into the mixture.
4. Heat 1 tablespoon of oil in a non-stick frying pan over a medium heat. Drop enough of the mixture into the pan to form a thick pancake (about 2-3 tablespoons).
5. After 30-60 seconds when the pancakes are golden brown on the bottom, small bubbles will appear on the top of the pancake - turn using a spatula and cook the other side.
6. Serve the pancakes warm topped with smashed avocado, ¼ lime and some roasted cherry tomatoes and radish.
Could also be served with salad and a good splash of balsamic vinegar/dressing.