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    Dip Dip Chickpea and Carrot Pancakes (V)

    10-20 Minutes

    super easy

    2 (Makes 6)

    Don’t wait for pancake day to enjoy these scrummy, nutritious pancakes with dippy eggs.

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    Ingredients

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    30g Chickpeas
    30g Carrot Peeled and grated
    2tbsp Basil Chopped
    20g Parmesan cheese Grated
    30g Self raising flour
    50ml Milk
    1 British Lion Egg
    1tbsp Sunflower oil

    Directions

    1.

    Process

    Put the chickpeas into a processor and whiz until finely chopped.
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    2.

    Whiz again!

    Add the carrot, basil, parmesan, flour, milk and egg. Whiz again until smooth and pour into a bowl.
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    3.

    Fry and heat

    Heat the oil in a frying pan. Add heaped spoonfuls of the mixture and fry for 2-3 minutes each side. You will make about 6 small pancakes. Set aside.
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    4.

    Boil

    Bring a pan of water up to the boil. Add the eggs and boil rapidly for 3-4 minutes so that they are cooked but runny.
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    5.

    Serve

    Remove, place in egg cups and carefully slice the tops off. Slice the pancakes into strips and serve next to the eggs for dunking. and dip in.
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    Notes

    The Food Standards Agency (FSA) has changed its advice on eggs, confirming they are now safe to be eaten runny, and even raw, by vulnerable groups including infants, children and pregnant women as long as they are British Lion.
    Disclaimer: The views and advice given in this article are those of the guest writer and do not necessarily reflect the opinions of Weaning Week or any other organisations represented on this platform

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