Vegetable Pouches -

Vegetable Pouches

Moderate chemical, contains dairy, free of egg, gluten, nut and soy.

Ingredients

Makes 16-20 pouches

130 g (1 cup) buckwheat flour
1 egg, or equivalent egg replacer
315 ml (1¼ cups) water
Canola oil, for greasing

VEGETABLE FILLING

1 tablespoon canola oil
2 garlic cloves, crushed
75 g (1 cup) shredded red cabbage
140 g (1 cup) finely chopped celery
155 g (1 cup) peas, cooked
4 spring onions (scallions), chopped
16-20 chives, softened in hot water

COTTAGE CHEESE DRESSING

250 g (1 cup) cottage cheese
100 ml (3½ fl oz) Pear Juice
1 teaspoon citric acid

Details

Preparation time: 45 minutes
Cooking time: 25 minutes

Method

Sift the flour into a bowl and make a well in the centre. Add the combined egg and water. Beat with a wooden spoon until well combined and smooth. Pour the batter into a vessel with a pouring lip.

Brush a 20 cm (8 in) frying pan with oil. Heat over medium heat and pour in just enough batter to make a thin layer over the bottom of the pan. When the top of the pancake starts to set, turn it over with a spatula. After browning the second side, transfer to a plate and keep warm. Repeat with the remaining batter.

For the vegetable filling, heat the oil in a frying pan over medium heat. Add the garlic and cook for 1 minute. Add the cabbage, celery, peas and spring onions. Cook for 3-4 minutes, or until the celery is tender.

Spoon the vegetable filling into the centre of each pancake. Bring up the edges of the pancake to form a pouch. Wrap a chive around the neck of each pouch. Tie in a knot to secure. Put the pouches on a plate.

For the cottage cheese dressing, combine the cottage cheese, pear juice and citric acid in a blender or food processor. Blend on high for 2-3 minutes until well combined.

Serve the vegetable pouches with the cottage cheese dressing drizzled over or on the side, for dipping.

Related food category:

• Snack