Parsnip Pancakes with Honey and Mustard Dressing

These vegetarian parsnip pancakes are a great main just bursting with flavour. Be sure to fry the pancakes just before serving so they stay crisp.

Parsnip Pancakes with Honey and Mustard Dressing
Prep time: 
Cook time: 
Total time: 
For the pancakes
  • 175 g parsnips, grated
  • 1 teaspoon cumin seeds
  • 2 green chillies, deseeded and finely chopped
  • 1 teaspoon fennel seeds (optional)
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • 1 teaspoon baking powder
  • 100 g chickpea (gram) flour
  • 50 g semolina
  • 1 small onion, finely chopped
  • 1 teaspoon grated ginger
  • 3-4 tablespoons vegetable oil, for frying
For the dressing
  • 1 tablespoon vegetable or sesame oil
  • 5 curry leaves
  • 1 teaspoon brown mustard seeds
  • 1 green chilli, deseeded and finely chopped
  • ½ teaspoon ground turmeric
  • 1 teaspoon fresh grated ginger
  • 250 g Greek yoghurt, whipped
  • 1 tablespoon honey
To make the dressing
  1. Heat the oil in a non-stick pan and cook the curry leaves and mustard seeds for 1 minute.
  2. Stir in the chilli, turmeric and ginger, then cook on a low heat for 2-3 minutes. Remove from the heat and leave to cool completely.
  3. Stir the cooled spice mix into the whipped yoghurt along with the honey, then chill until you are ready to serve the meal. This dressing can be made a day ahead.
To make the pancakes
  1. Combine all the ingredients, except the oil, with 200 ml cold water and a pinch of salt. Mix until a thick batter is formed. Can be prepared several hours in advance and chilled.
  2. About 15 minutes before you want to serve the pancakes, heat a large non-stick frying pan and add 1 tablespoon oil. When the oil is hot, place a few tablespoons of the mixture in the pan to form a round pancake about 1 - 1½ cm thick. You can cook 2 or 3 at a time and keep them warm in a low oven while you make the rest. Cook for 2-3 minutes until golden brown, then flip over and cook the other side until browned.
  3. Serve the pancakes with the honey and mustard dressing.
Curry leaves can be bought fresh from Indian shops, or dried from some supermarkets. They freeze very well.
These pancakes go well served with Curried Chickpeas
Nutrition Information
Serving size: 4 Calories: 362 Fat: 18g Saturated fat: 2g Unsaturated fat: 15g Carbohydrates: 43g Sugar: 12g Sodium: 27mg Fiber: 7g Protein: 9g

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