- Chickpea flour 1 cup
- Water 1 cup
- Mayi salt 1 teaspoon
- Cabbage (chopped) 1 bowl
- Carrot 1 piece
- Leek 1/3 piece
- Parsley 3 sprigs
- Olive oil 2 tablespoons
- Turmeric powder 1 teaspoon
- Onion powder 1 teaspoon
For covering
- Red onion 1/2 piece
- Cherry tomatoes 1 bowl
- Cucumber 1 piece
- Parsley 1/3 vineyard
- 4-5 tablespoons olive oil
- Lemon 1/2 piece
- Radish 1 piece
TIP POINTS:
1. Cook with the lid closed so that the pancake does not break when turning, and turn in one go using a plate of a suitable size.
2) Don't forget to use the flavor of the fermented salt in both pancakes and salads.
PREPARATION:
Finely chop the cabbage and leek.
Grate the carrot or cut it into julienne.
Place chickpea flour, water, onion powder, turmeric and mayi salt in a large bowl and mix together.
Add chopped vegetables on top.
Heat a non-stick pan, add olive oil and pour in the mixture.
Turn the heat to medium, flatten the vegetables and cover the pan with the lid.
When the base is cooked, turn it over using a flat plate that fits in the pan and place the other side back in the pan, leaving the cooked part in the pan.
Fry the other side for 7-8 minutes and remove to the plate.
Cut like a pizza slice.
For the topping: Finely chop the red onion, cherry tomatoes, cucumber, radish and parsley. Add olive oil, lemon and mayi leaf salt and mix.
Serve on the sliced vegetable pancakes.
