Broccoli Pancakes with Mushrooms

Ingredients

• 120 g broccoli florets
• 100 g whole wheat flour
• 100 ml milk (3.5% fat)
• Salt
• 2 Eggs
• 50 ml sparkling mineral water
• 6 tsp wild garlic pesto (or basil pesto; 30 g)
• 250 g mixed mushrooms (e.g., button, crimini)
• 4 Spring Onions
• 3 tbsp olive oil
• 150 g diced smoked salmon
• 2 tsp Honey
• 2 tbsp light balsamic vinegar
• Pepper
• 150 g goat fresh cheese (45% fat in the product)
• 1 box watercress

Instructions

1. 1.

   Wash and pat dry the broccoli florets, then pulse them in a food processor until finely chopped. Whisk together flour, milk, and a pinch of salt. Stir in eggs, sparkling mineral water, broccoli, and wild garlic pesto. Let the batter rest for about 15 minutes.

2. 2.

   Clean the mushrooms, wipe them dry, and slice into thin pieces. Trim and wash the spring onions, then cut into rings.

3. 3.

   Heat 1 tbsp oil in a pan and brown the salmon for 4 minutes over medium heat. Add the mushrooms and cook for about 5 minutes until tender. Add the spring onions and sauté for another 1–2 minutes. Drizzle honey and rinse with 1 tbsp vinegar. Mix all ingredients well, season with salt, pepper, and a splash of vinegar. Transfer the mixture to a bowl and wipe the pan clean.

4. 4.

   Coat the pan with 1 tsp oil each time, pour a ladleful of batter into it, and cook the pancakes over medium heat for 2–3 minutes per side, making four in total. Keep warm in a preheated oven at 80 °C (60 °C fan; gas: level 1).

5. 5.

   Spread half of the goat cheese on each pancake, top with 1 tsp wild garlic pesto, and sprinkle ¼ of the mushroom mixture over it. Fold the pancakes and arrange them on a plate. Garnish with freshly cut watercress from the garden.