Plantain Courgette Pancake with Smoked Salmon & Beetroot Salsa
These courgette pancakes make a nutritionally packed, decadent grain free dish.
Plantains are from the banana family, but are seen as a vegetable and not a fruit.
They need to be cooked before they are eaten as unsuitable to eat raw. They are highly nutritious, as well as a good source of potassium and vitamins A and C.
Plantain is the perfect choice for a post training meal as they are known to improve athletic performance, lower blood pressure and increase blood flow.
2 Large Plantains, Very Ripe with Black Skin, Mashed
2 Large Eggs
60g The Groovy Food Company Organic Coconut Flour
1 Courgette, Grated
2 tbsp. The Groovy Company Organic Coconut Oil (for Frying)
For the Topping:
2 Avocadoes, Sliced
250g Smoked Salmon
For the Salsa:
4 Cooked Beetroot, Roughly Chopped
3 tbsp. Crème Fraiche
A Handful of Dill, Chopped
- Peel and mash the plantain until smooth then add the eggs and combine together.
- Add the coconut flour, sea salt, white pepper and mix together.
- Grate the courgette and add it to the plantain mixture.
- Roll the mixture into a ball then divide the mixture into 8 equal sized balls.
- Set aside for 10 minutes.
- To make the salsa, chop your beetroot add sea salt, black pepper, crème fraiche, chopped dill and mix together.
- Slice the avocado and form into a rosette.
- Heat your frying pan (22cm) on a high heat and add 2 tbsp. of coconut oil then lower to a medium heat.
- Flatten the ball mixtures into a pattie about 1cm thick and place in the frying pan, you should be able to fit 4 pancakes into one frying pan.
- Turn over the pancakes after 1 minute, the underside should be a golden brown colour, and cook for a further 1 minute before turn over again.
- Cook for a further 2 minutes before turning over again, keeping the heat on medium.
- To serve, place 2 pancakes on top of each other, top with the avocado rosette (or sliced avocado) and smoked salmon on the side with a spoonful of beetroot salsa.