Kale, Leek and Sweetcorn Pancakes with a Mushroom and Parmigiano Filling

  • Serves: 12 people
  • Prep time: 25 minutes
  • Cooking time: 25 minutes
    • British
    • Vegetarian

    Kale, Leek and Sweetcorn Pancakes

    Recipe Information

    Ingredients
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    25g Kale

    50g Leek

    100g drained tinned Sweetcorn Kernels

    100g Plain Flour

    2 Large Eggs

    300ml Milk

    1 tsp Paprika

    25ml Rapeseed Oil

    400g Closed Cup Mushrooms

    1 x 200g Soft Cheese with Garlic and Herbs

    60g Parmigiano

    35ml Olive Oil

    Sea Salt and Black Pepper

    Extra Rapeseed Oil, to fry

    Method

    Pre-heat the oven to 200°C/400°F/Gas Mark 6.

    Wash and thinly slice the leek.

    Put the flour, rapeseed oil, milk, eggs and paprika in a food processor and blitz to a smooth batter. Add the curly kale and the leeks and process again until the vegetables are chopped into the batter.

    Pour the batter into a bowl and add the sweetcorn kernels. Season with some salt and pepper and mix well.

    Heat some oil in a large frying pan. Make four pancakes from the batter. Put to one side while you make the stuffing.

    Wipe the mushrooms and cut into quarters. Sauté them in a large frying pan in the olive oil for a couple of minutes. Add the soft cheese and the Parmigiano. Heat through until the sauce is melted, then season with some salt and pepper.

    Put the pancakes on a board. Divide the mixture between them, fold them over, transfer to a baking dish and bake in the oven for 15 minutes.

    Serve alongside a crisp salad.

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