- 16–18 hot-cakes
These are a sort of savoury drop scone.
- 300g sweet potato
- 100g quinoa
- 135g plain flour
- 1 teaspoon baking powder
- ½ teaspoon chilli powder
- 185g whole milk
- 45g natural yogurt
- 1 large egg, lightly beaten
- 2 tablespoons butter, melted
- 4 spring onions, trimmed,
- 25g fresh coriander, leaves
and tender stalks only,
- 3-4 tablespoons olive oil,
- 2 tablespoons extra-virgin
- 180g cured chorizo, cut into
- 200ml crème fraiche
- A pinch of chilli powder (optional)
- 100g mixed leaves
- 2 limes, cut into wedges
- Heat the oven to 220°C/fan oven 200°C/mark 7. Prick the sweet potatoes a few times, place on a baking tray and bake for 30-40 minutes until soft. Leave to cool. Scrape the flesh into a bowl and mash (you'll need 100g).
- Rinse the quinoa in cold water. Place in a pan with 300ml cold water, bring to the boil, cover and simmer over a low heat for 10-15 minutes, until the water is absorbed but the grains are still separate and not mushy. Uncover, and season with salt. Leave to cool.
- Sift the flour, baking powder, chilli and 1 teaspoon salt into a large mixing bowl. In a separate bowl, whisk the milk, yogurt, egg and melted butter until combined, then mix in 100g cooked sweet potato and 100g cooked quinoa (reserve the remaining quinoa). Combine with the flour mixture, along with the spring onions and coriander.
- Heat the oven to 120°C/fan oven 100°C/mark ¼-½. Heat a little olive oil in a heavy-based frying pan or flat griddle over a medium heat and spoon in small ladlefuls of batter to form 7cm-diameter hot-cakes. Top each with 1 teaspoon of reserved quinoa and gently ease it to the edges (don't press firmly). Cook for 2-3 minutes until golden-brown underneath. Flip and cook for a further 2-3 minutes until golden and cooked through.
- Transfer to a baking tray lined with baking parchment. Keep warm in the oven, while making the remaining hot-cakes. If making in advance, cool, cover and keep in the fridge for up to 24 hours, then reheat at 160°C/ fan oven 140°C/mark 2-3.
- To serve, heat the oil in a frying pan over a medium heat. Add the chorizo and fry for 3-4 minutes until crisp. Place 2-3 warm hot-cakes on individual serving plates, spoon the chorizo and its red oil over the top. Top with crème fraiche sprinkled with a pinch of chilli powder, if using, and serve with a handful of leaves and a couple of lime wedges.
To drink: A light-bodied, zesty white such asCôtes de Gascogne or Gers: Gers 2013, £5.29, . Wine details correct at original magazine publication date.
From the July 2014 issue of House & Garden. Recipe by Louisa Carter; photograph by Maja Smend; food preparation and styling by Bianca Nice; table styling by Alexander Breeze; wine recommendations by Joanna Simon.
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