Chickpea Pancakes with Poached Duck Eggs
Madeleine Shaw shares one of her go-to comfort foods. Packed with protein, loaded with flavour and shining with golden colours, this is a surprisingly simple supper to knock up when you get in from work.
Mix the dressing ingredients together. Set aside.
Blend all the chickpea pancake ingredients together.
Heat a splash of olive oil in a pan. When it’s hot, spoon out 2 heaped tbsp of the pancake mixture and cook for 2 minutes either side. Repeat with the rest of the mixture – you may be able to fit 2 or 3 in your pan. Cover with foil to keep warm.
Fill a saucepan ¾ full with boiling water. Add a pinch of salt. Crack one duck egg into a small ramekin and then slowly pour the egg from the ramekin into the boiling water to poach. Cook for 8-9 mins for a nice runny yolk, or 10-11 if you prefer yours firm. We like to poach 2 eggs at a time.
Heat a pan on medium heat with a little olive oil. When it’s up to temperature, add the halloumi and kale. Flip the halloumi after a few minutes and stir the kale until it’s crispy.
Serve your pancakes with poached eggs on top, and a side of crispy kale and halloumi. Top with the spicy dressing and enjoy!
For the dressing:
1 teaspoon cayenne pepper
2 tablespoons cumin
2 tablespoons tomato concentrate
4 tablespoons lime juice
100ml olive oil
Salt and pepper to taste
For the chickpea pancakes:
400g can chickpeas, rinsed and drained
2 Clarence Court hen eggs of your choice
3 tablespoons almond milk / whole milk
5 tbsp chickpea flour / gram flour
1 teaspoon baking powder
1 teaspoon parsley, finely chopped
Salt and pepper
And the rest:
Olive oil, for frying
4 Clarence Court duck eggs
150g halloumi, sliced 1cm thick
50g kale, finely chopped
Salt and pepper