South Asian-style chickpea pancake for one

Serves 1

Shake up your single serve dinners with a savoury sweet potato pancake.

1/2 cup

canned no salt added chickpeas

omega-3 egg

2 tbsp

barley flour

1/8 tsp

ground coriander

1/8 tsp

ground turmeric

1/8 tsp

table salt

1/8 tsp

freshly cracked coarse black pepper

1/2 cup

grated sweet potato

1/2 cup

red onion, thinly sliced

1 tsp

canola oil

1 tbsp

low fat plain yogurt

1 tbsp

mango chutney

cilantro, for garnish (optional)

Preheat small non-stick skillet on medium heat.
In a medium bowl, mash chickpeas, add egg and beat in. Add flour, coriander, turmeric, pepper and salt and beat in.
Add sweet potato and onion and stir in well.
Add oil to pan, tip the batter into the skillet, smooth out batter so it’s about 7-inches in diameter.
Cook on one side until deep golden brown, about 3-4, gently flip. Cook for 3-5 minutes or until it’s a deep brown. Remove pan from the heat.
In a small bowl whisk together, yogurt and mango chutney.
Flip pancake onto a plate and top with mango/yogurt mixture. Sprinkle with chopped cilantro if desired. Eat.