Try a new twist on classic pancakes with this flour-free tenderstem couscous pancakes recipe. With creamy feta, a hint of chilli and tenderstem, it will add a dose of green goodness.
Tenderstem has its origins in Japan where it was developed using classical plant breeding techniques. The idea was to breed a more flavoursome brassica by crossing broccoli and Chinese kale, creating a sweet and tender stem brassica with a good texture.
If you want a vegetable that’s sweet, packed with good things and cooks in moments, it’s ideal. A 100g portion provides the full daily requirement of vitamin C.
Ingredients (makes 6)
150g tenderstem
50g raw couscous
80g crumbled feta
1 clove finely chopped garlic
3 sprigs finely chopped mint
3 sprigs finely chopped parsley
2 pinches dried chili flakes
3 eggs, whisked
2tbsp plain yogurt to serve (optional)
Method
Blanch the tenderstem in boiling salted water until bright green, drain and leave to cool. Once cooled blend in a food processor until finely chopped.
Measure the couscous into a bowl and cover with 60ml of boiling water, which should just cover the couscous. Cover with cling film for five minutes until completely absorbed. Once cooked, run a fork through the couscous to fluff it up.
Add the chopped tenderstem, feta, garlic, mint, parsley, chili, eggs, salt and pepper to the couscous and mix thoroughly.
Heat a non-stick frying pan on a medium heat with some olive oil and spoon one and a half tablespoons of the mix into the pan.
Fry until golden brown on both sides.
Serve with a sprinkle of feta and a couple of pieces of steamed tenderstem on top, or add a dollop of yoghurt.
Recipe courtesy of tenderstem.co.uk
