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.