SPINACH PANCAKES WITH MUSHROOMS, WILD GARLIC MAYO AND PICKLED CUCUMBER

Recipe fromTea Malmegård

Spinach pancake batter

400 ml Sproud
5 tbsp chia seeds
400 ml rice flour
100g spinach leaves
150 ml aquafaba
A pinch of salt

STEP BY STEP

Mix all the ingredients in a blender for about 2 minutes. Leave in the refrigerator for about 2 hours. Fry the pancakes in a hot pan with vegetable oil.

Wild garlic mayo

50 ml aquafaba (from chickpeas)
2 tsp dijon mustard
2 tsp lemonjuice
A pinch of salt
10 wild garlic leaves (without stem)
200 ml vegetable oil

STEP BY STEP

Add the aquafaba, mustard, lemon juice, wild garlic and salt to a blender. Mix at the lowest speed and add in the oil a little at the time until the mayonnaise is completely homogeneous. Add the mixture to an icing bag.

Pickled cucumber

100 ml white wine vinegar
200 ml cane sugar
300 ml water
2 gurkor or 15 snack-size cucumbers
1-2 tsp salt

STEP BY STEP

Wash the cucumbers and slice thinly (with for example a mandoline slicer). If you use snack-size cucumbers, slice them lengthways. Place the slices in a bowl and add salt. Leave to soak for 30 minutes. Bring vinegar, sugar and 1/3 of the water to a boil. Put aside. Pour over the rest of the water and allow to cool. Drain the liquid from the cucumbers and pour over the brine. Leave in an airtight jar in the refrigerator overnight.

Fried shitake mushroom

300g shitake mushroom
1-2 tsp Japanese soja
Oil for frying
Salt and pepper

STEP BY STEP

Cut the shitake mushrooms into thin slices. Fry in oil until a golden brown. Season with soy sauce, salt and pepper.

Roasted chickpeas

230g drained chickpeas
2 tbsp vegetable oil
Salt and pepper

STEP BY STEP

Heat the oven to 200° C. Place all ingredients in a baking tray and shake until the oil is distributed evenly over the chickpeas. Roast the chickpeas in the middle of the oven for 35-40 minutes.

For decoration

Watercress
Garden cress

Serving

Place a spinach pancake on a plate, sprinkle with fried mushrooms and pipe the wild garlic mayo over it. Add the pickled cucumber, roasted chickpeas and decorate with herbs.

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