Barry's Giant Cookie Cake!
Ingredients: white potatoes, wholegrain mustard, cumin seeds, ground coriander, ground turmeric · 45 min cook time · 340kcal · $14.50
Ingredients
600g white potatoes, 1tbsp wholegrain mustard, 1tsp cumin seeds, 2tsp ground coriander, 1tsp ground turmeric, 25g unsalted butter, 0.5bunch coriander, 120g flour, 2tbsp vegetable oil, 0.5unit red onion, 0.5unit cucumber, 150g Greek yoghurt
Instructions
1. Preheat the oven to 150C. Peel and dice the potatoes into 2cm cubes, tip them into a mixing bowl and scatter over the spices and the butter. Coat the potatoes in the spices, cover the bowl with Cling Film and microwave for 7:30 minutes (HIGH). Stop half way to give the potatoes a quick stir so they cook evenly.
2. Add the gram flour and 250ml of water to another mixing bowl and beat them together to the consistency of thick double cream. Season the batter with salt. Put a non-stick frying pan over a medium heat.
3. Pour a little of the oil into the pan and wipe it around with a sheet of kitchen towel. Pour in a ladleful of batter and tilt the pan to get a thin, even crepe. Cook the pancakes for 2-3 minutes before flipping and continuing to cook for a further 2-3 minutes until golden. Transfer the pancakes to a large baking tray and keep it warm in the oven while you cook a further 3 pancakes with the remaining oil and batter.
4. To make the raita, coarsely grate the onion and cucumber into kitchen towel, then wrap it up and squeeze out any excess moisture. Throw the squeezyed veg into a bowl, dollop in the yoghurt and season with salt.
5. Finely chop the coriander and fold it through the cooked potatoes. To serve, place a pancake on each plate and divide the potatoes between them. Dolly up one of the raita on to the raita to finish.
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