Ingredients
- 250g gram (chickpea) flour
- 2 tbsp fine cornmeal, optional
- ½ tsp rapeseed oil
- 100g cashew nuts, unroasted
- 2 tbsp lime juice
- 20g coriander
- 1 tbsp rapeseed oil
- 4 large flat mushrooms, about 400g, thickly sliced
- 2 large garlic cloves, finely grated
- 1 tsp cumin seeds
- 1 tsp hot chilli powder
- 1 tsp ground coriander
- 400g pinto beans, drained and liquid reserved
- 2 tsp tomato purée
- 4 tomatoes, cut into wedges
- 4 handfuls of shredded lettuce
Method
- Mix the gram flour with 1 tsp salt and 350ml water. Add the cornmeal, if using. Heat a non-stick frying pan and add 1/2 tsp oil. Pour in a ladleful of batter and spread it out to make a small pancake. Cook for 2-3 mins until golden, then flip and cook for another 2 mins. Repeat to make 8 small pancakes. Keep them warm in a low oven.
- To make the cashew sauce, blitz the cashews with the lime juice, coriander, 4 tbsp water, and some seasoning in a food processor until smooth.
- Heat the oil in a frying pan over a medium-high heat and add the mushrooms. Fry for 5 mins until they release their juices and start to brown. Add the garlic, cumin seeds, chilli powder, ground coriander, beans, and tomato purée. Cook for another 5 mins, adding a splash of the reserved bean liquid if it starts to stick. Add the tomatoes and cook for 2 mins more.
- Spread the cashew sauce over the pancakes, then spoon over the mushroom mixture. Top with the lettuce and serve.
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