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I have subscribed Delicious magazine since March this year and this is the first recipe I am making from it. It’s taken four months but here it is. This recipe is Ben O’Donoughue’s recipe from the March 2012 issue, and when I first looked at it back in March, it didn’t strike me as particularly appealing, but after re-reading this issue a week ago, I paused at it for a long time and decided to give it a go. I think the recipe caught my eye because the pancake is made from rice and coconut milk, which I’d never seen before. The chickpea and sweet chill combination also sounded pretty enticing! The pancakes are also pretty easy to make, which is remarkable coming from me, seeing as I am not adept at the flipping action.

I have adapted the recipe to suit the items I had in the pantry.

Crispy rice pancakes with potato and chickpeas
Serves 4

1/2 cup cooked long-grain rice
1 cup plain flour
1 cup coconut milk
2 potatoes, peeled, cut into 1.5cm pieces
1 tbs sunflower oil
1/2 tsp cumin seeds
1 onion, finely chopped
1 garlic clove, finely chopped
1 tsp ginger
200g canned chickpeas, rinsed, drained
1 tomato, roughly chopped
1/2 cup frozen peas, blanched, refreshed

Place the rice, flour, coconut milk and 1 cup of water in a food processor and whiz until smooth. Transfer to a jug, season with salt, then cover and set aside to rest for 30 minutes.

Place potato in a pan of cold, salted water. Bring to the boil over medium-high heat and simmer for 4 minutes or until just tender. Drain and set aside.

Heat oil in a frypan over medium-high heat. Cook cumin, stirring, for 1 minutes or until fragrant. Add onion and garlic and cook, stirring for 3-4 minutes until onion starts to soften. Add ginger and cook, stirring, for 1 minute or until fragrant. Add potato and chickpeas and cook, stirring, for 3-4 minutes until potato is just golden. Add tomato and peas, and cook for a further 2 minutes. Season, then remove from heat and keep potato filling warm.

Heat a lightly greased pan over medium-high heat. Ladle 1/2 cup batter into the pan, spreading it with the back of the ladle. Cook for 2 minutes or until golden underneath. Spoon one-quarter of the filling over half the pancake, then use a palate knife to turn the uncovered half of the pancake over the filling. Slide onto a warm plate.

Repeat with remaining batter and filling to make 4 pancakes. To serve, drizzle with sweet chilli sauce.

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