Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 42

115g/4oz/¾ cup of sifted fine corn meal

115g/4oz/¾ cup of sifted white rice flour

3 heaped teaspoons of (GF) baking powder

1 teaspoon of salt

Freshly ground black pepper

2 eggs, lightly beaten

240ml/8fl oz/1 cup of goat’s yogurt

Oil for frying

3 tablespoons of chopped fresh coriander (cilantro) leaves

Start 2–24 hours before eating. In a china or glass bowl, marinate the fish in the lime juice with the chillies and seasoning until it is opaque. Keep chilled and cover with clingfilm (plastic wrap).

When you are ready to make the pancakes, chop up the avocados into cubes and add to the lime juice with the tomato.

Just before serving, make the pancakes. Mix the dry ingredients together in one bowl and the liquid ingredients in another, then quickly but thoroughly stir them together.

Heat a little oil in a non-stick frying pan (skillet) and make 6 pancakes, using about 3 spoonfuls of batter for each one.

Cook over a medium heat for 3–4 minutes, turning once, until cooked right through and golden on both sides.

Keep the pancakes warm in a low oven until they are all prepared.

To serve, place each pancake on a hot plate. Drain the salmon and avocado mixture and arrange the topping over the pancakes. Sprinkle with the coriander (cilantro) and serve at once.