Vegetable pancake with cheesy mushroom top

So much healthy

220kcal  happyfacenobackground  happyfacenobackground

Flavours: garlic clove, pinch chilli flakes*, 1 tsp coriander powder, S/P

Bulk: 4 large flat mushrooms, 1 courgette (~150g), 80g carrot, 70g spinach, 120g low fat cottage cheese, 30g plain white flour, 2 tbsp soy milk


Lets cook: Preheat the oven to 200oC. Grate the courgette and carrot into a large bowl and add the flour, coriander, soy milk and season well with S/P. Wilt the spinach in a frying over a medium heat for 2-3 minutes. Remove from the pan, squeeze out some excess liquid and chop it to make smaller pieces. Add this to this to the bowl and mix thoroughly. To a hot frying pan, spoon the mixture into 4 pancakes and place the mushrooms upside down on a baking tray and place in the oven. Cook for both for 8 minutes. Meanwhile, mix the crushed garlic clove, pinch of chilli flakes* and S/P with the cottage cheese. After around 8 minutes, carefully flip the pancakes over. Also, turn the mushrooms over and top with the cheese. Cook both for another 8 minutes. Once done, place a tasty mushroom on top of each a pancake and tuck in  cutefacenobackground

* You can add a pinch of chilli flakes to the pancake mixture if you want. I personally like the extra chilli vibes. The pancakes may also need more frequent flipping/cooking time depending on the heat of your pan.



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