Kale, Leek and Sweetcorn Pancakes with a Mushroom and Parmigiano Filling
Kale, Leek and Sweetcorn Pancakes
100g drained tinned Sweetcorn Kernels
100g Plain Flour
2 Large Eggs
1 tsp Paprika
25ml Rapeseed Oil
400g Closed Cup Mushrooms
1 x 200g Soft Cheese with Garlic and Herbs
35ml Olive Oil
Sea Salt and Black Pepper
Extra Rapeseed Oil, to fry
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.