We know it can sometimes be a struggle to get children to eat vegetables but this recipe could be the solution. These mini-pancakes are packed with hidden vegetables, spread with cream cheese and turned into the tastiest sandwich we ever did see.
How long will it take?
What’s the serving size?
Makes approximately 12 sandwiches
What do I need?
2 ½ cups self-raising flour
2 eggs, beaten
1 1/3 cups milk
1 medium carrot, peeled and grated
2 handfuls baby spinach, finely chopped
1 small brown onion, grated
75 g canned corn kernels, drained
75 g canned chickpeas, drained
75 g frozen peas
2 tbsp flat-leaf parsley, chopped
4 tbsp olive oil
3 tbsp spreadable cream cheese
Salt and black pepper
How do I make it?
Sift the flour into a large mixing bowl and season with salt and pepper. In a separate bowl whisk together eggs and milk before whisking into the flour to create a smooth batter.
Add all the vegetables and parsley to the batter and mix well to combine.
Heat olive oil in a large frying pan over medium heat. Spread heaped tablespoons of mixture in the pan to make individual veggiecakes. Cook until bubbles form before quickly flipping and cooking the other side. Repeat with remaining mixture. Set veggiecakes aside to cool.
To serve, spread veggiecakes with cream cheese and sandwich together.