serves
6
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Ep 6
episode • Jamie's Ultimate Veg • cooking • 45m
G
episode • Jamie's Ultimate Veg • cooking • 45m
G
Ingredients
- 1 ripe avocado
- 350 g ripe mixed-colour cherry tomatoes
- 100 g baby spinach (or herbs – see Tip)
- 3 spring onions
- ½ bunch fresh coriander (15 g)
- 1 lime
- 3 tsp extra virgin olive oil
- 1 large free-range egg
- 250 g self-raising flour
- 250 ml semi-skimmed milk
- Olive oil, for cooking
- 300 g cottage cheese
- Hot chilli sauce, to serve
Instructions
- Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach. Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice. Drizzle with the extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
- Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth.
- Place a large non stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
- Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.
Tip
Instead of spinach you could use a mixture of soft herbs, such as parsley,
mint, basil or tarragon – whatever you like!
This recipe is an edited extract from Veg by Jamie Oliver (Penguin Random House). Recipe © Jamie Oliver Enterprises Limited 2019. This recipe appears in the TV series Jamie’s Ultimate Veg.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ep 6
