Chickpea pancakes with spiced roast cauliflower & carrots from Australian Food (page 62) by Bill Granger

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on February 21, 2023

    Another early morning oven-baking activity in the middle of this heat wave to roast the cauli and carrots. I added zucchini and chillies from the garden (#glut) and garlic cloves. They took quite a bit longer than stated to cook in my oven. Also, I didn't add the brown/black mustard seeds with the spices - they can be bitter if not tempered. I am sad that Nigel joined the ranks with Ottolenghi et al, who don't treat mustard seeds properly - they are so delicious if popped. Next time I will temper them in oil and use the oil with the mustard seeds to coat the veg. Or just use a good mustard oil. >>>Anyway, I adore socca/pudla aka chickpea pancakes - a vegetarian's delight - and this topping makes them extra special. Also the left-over roasted veg makes an excellent "pick at me" snack - or turn them into soup.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.