Pepper Hotcakes with Dill Mayonnaise
A great recipe for a savoury breakfast, brunch or even snack. The little cakes are made from chopped peppers and pan-fried until golden and crispy. Serve alongside a dill mayonnaise.
Substitute:
- No peppers? Use broccoli, cauliflower or courgettes.
- No red onion? Swap for shallot or white onion.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
For the peppers:
2 Peppers
2 Garlic cloves (chopped )
2 tbsp Olive oil
For the batter:
130 g Self raising flour
2 Eggs
1 Red onion (chopped )
50 ml Milk of choice
1 tsp Ground cumin
1 tsp Curry powder
1 tsp Ground turmeric
Salt & pepper
2 tbsp Olive oil (for cooking )
For the mayonnaise:
5 tbsp Mayonnaise
2 tbsp Dill ( chopped )
Recipe:
- Chop the peppers into small chunks.
- Heat the olive oil in a frying pan over medium-high heat. Fry the peppers and garlic for 3-4 minutes, until lightly charred.
- In a bowl, mix the flour, eggs, onion, milk, spices and seasonings.
- Mix the peppers into the hotcake batter until combined.
- Add some more olive oil to the frying pan and allow to heat over medium-high for a minute. Put 3-4 large tbsp of the batter into the pan, spacing them out, and fry for 2-3 minutes. Flip onto the other side and cook for another 3 minutes, until crisp and golden brown. Repeat until all the batter is used up.
- Mix the mayonnaise and dill in a small bowl. Add a splash of water to loosen up and season with salt and pepper. Serve the hotcakes warm with a generous drizzle of the dill mayonnaise.
How to store
Store in the fridge for up to 3 days, or in the freezer for up to 1 month. The hotcakes are better served warm, so reheat in the oven before serving.
Leftovers
Serve the hotcakes with a simple tomato salad on the side and fresh chopped herb, like coriander.
