Plantain & Courgette Pancakes with Avocado & Smoked Salmon and Beetroot Salsa
Rich smoked salmon and creamy avocado go so well with these goodness- packed, grain-free pancakes – and the beetroot salsa making the perfect accompaniment.
Ingredients
- 2 large, very ripe plantains (skins should be black)
- 2 large eggs, beaten
- 60 g coconut flour (I recommend The Groovy Food Company)
- 1 courgette, grated
- 2 tbsp. coconut oil
- sea salt
- white pepper
topping
- 2 avocadoes, halved with stones and skin removed & flesh sliced
- 250 g smoked salmon slices
salsa
- 4 cooked beetroot, peeled and roughly chopped
- 3 tbsp. crème fraiche
- Handful fresh dill, chopped
- sea salt
- black pepper
garnish
- dill
- lemon wedges
Instructions
- Peel the plantains and, using either a potato masher or the back of a fork, mash the plantain flesh on a large plate until smooth. Tip the flesh into a large bowl, then add the beaten eggs and combine. Add the coconut flour, grated courgette, sea salt and white pepper and mix again until everything is thoroughly combined. Bring the mixture together to form a ball then, with damp hands, divide the mixture into 8 even sized portions, then flatten each into patties around 1cm in thickness. Set aside on a large platter to rest for 10 minutes.
- For the salsa, combine the chopped beetroot with the sea salt and black pepper then gently fold through the crème fraiche and dill and set aside.
- To cook the pancakes, place a large (22cm) frying pan over a high heat, add the coconut oil then lower the temperature to medium. Gently place the pancakes into the hot pan (you should be able to fit 4 in the pan) and fry for around 1 minute until the underside is golden brown, then turn over and continue to cook for another 2 minutes until the pancakes are cooked through. Remove the pancakes from the pan and set aside on a warm plate whilst you cook the remaining pancakes.
- To serve, stack 2 pancakes on top of each other on each plate, top with avocado slices then drape over the smoked salmon. Serve with a sprig of dill on top (optional) and with the beetroot salsa and lemon wedges on the side.
- Enjoy!
- If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
Notes
LISA’S TIP
Plantains are a member of the banana family but, unlike their fruity cousins, are classed as a vegetable and cannot be eaten raw. Beetroot are not only the most beautiful colour, but are packed with vitamins and minerals and, when combined with the avocado, salmon, and plantain, make this dish a nutrition powerhouse perfect for any time of day!
Plantains are a member of the banana family but, unlike their fruity cousins, are classed as a vegetable and cannot be eaten raw. Beetroot are not only the most beautiful colour, but are packed with vitamins and minerals and, when combined with the avocado, salmon, and plantain, make this dish a nutrition powerhouse perfect for any time of day!
