Red Beet and Zucchini Pancakes with Ruccola Tarragon Salad
With wonderfully distinct flavours joining forces, these thin pancakes are perfect for a light dinner, or as a dinner party starter.
To make the pancakes
First, turn the oven to 180°C/350°F/gas mark 4.
Finely shred the red beets/beetroot and the zucchini/courgette and finely chop the garlic and the red onion.
Place all this in a pan together with the olive oil, the cumin powder and the cumin seeds and fry for a few minutes, until some of the liquid is gone (the shredded red beetroots can be very moist).
Remove the pan from the stove, add the soy flour and mash with a fork to thoroughly blend it in.
Place a baking paper in a baking tray and press out thin CD sized pancakes of the red beetroot/zucchini mix. Place in the oven and bake for approximately 30 minutes. The pancakes should be firm throughout and crisp and a little brown on top. I recommend carefully flipping them over after approximately 20 minutes, to get the crispiness on both sides.
To make the salad and sauce
Prepare the salad and the sauce while the pancakes are in the oven.
For the salad, place the chopped tarragon and ruccola/arugula/rocket in a bowl, drizzle over the olive oil and add a little fresh pepper and salt if desired. Toss and set aside.
For the sauce, simply add all ingredients in bowl and blend together using a hand mixer (or use a blender). Add salt to taste and perhaps a little more soy milk to get to your desired consistency.
When the pancakes are ready, garnish with the greens and serve with the sauce on the side.