This besan cauliflower besan pancakes recipe wasn’t planned at all. I came up with it on the spot after a failed attempt at making vegan burger patties. I was very unhappy with the results and needed something to make me feel better. Coming up with recipes and making food are some of my absolute favorite activities in the world, hence this creation.
I was super tired at that point so I didn’t want to make anything that required a lot of work. I had potatoes, cauliflower and besan at hand. Then it hit me. Pancakes!
These besan cauliflower potato pancakes aren’t your average pancakes, of course. They look too rustic. Don’t get me wrong. They’re not too crumbly or anything. They are soft on the inside and kind of bendy but not like regular pancakes. But hey, they taste really good!
They’re a great snack and travel food by the way. They’re super light and easy to carry. The cauliflower gives it that homemade-food taste, there’s a hint of tanginess thanks to the parsley. The mashed potato and curry make them decadent, and besan adds fluff to them. A great combination, especially if you’re having them in winter. They’re soy-free as well!
I would have these with fresh vegetables. They’d also taste great with bean pastes and spreads. Tomato sauce with black olives and some spring onion would go perfectly with these pancakes. You can crumble them up over a salad too! And if you’ve ever used besan flour you’d know how good of a protein source it is. One more good thing about besan is the fact that it is filling, due to their carbohydrate and protein content I’m guessing. I had 3 of these today and I was full for hours.
So that’s the story behind these delicious besan cauliflower potato pancakes. Enjoy the recipe!
Vegan Low fat besan cauliflower potato pancakes recipe
- 2 medium potatoes
- 2 cups chopped cauliflower
- 3 cups water
- 2 cups besan
- 1 handful fresh parsley
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 1 tsp curry powder
- 1 pinch ground black pepper
- 2 pinches salt
Peel and chop potatoes and put them into a pot.
Toss chopped cauliflower into pot.
Add water and bring it to the boil. Turn down the heat and let it cook over low heat for 30-45 minutes or until potato and cauliflower chunks are soft.
Drain water and put potato and cauliflower into a blender or a food processor and blend until you get a paste-like consistency.
Preheat your oven to 350 F.
Line a baking tray with parchment paper.
Finely chop parsley.
In a large bowl add besan, parsley, onion powder, garlic powder, curry powder, black pepper and salt and mix them together.
Add your potato-cauliflower mixture to the bowl and mix everything together.
With a spoon take some of the batter and shape it into the shape you want onto the baking tray. (Preferably medium-sized pancakes).
Place into the oven and let them bake for 15 minutes. Then take them out and flip each one over and place back into the oven. Leave them to continue baking for another 15 minutes or until done.