Spring Onion and Kale Pancakes

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Crisp on the outside and soft in the middle. Chinese style spring onion and kale pancakes with lemon zest and a chilli dipping sauce.
Author: Kyrstie Barcak – A Fresh Legacy
Serves: 3
Ingredients
  • Pancakes:
  • 1 and ½ cup OO Flour
  • 1 teaspoon salt
  • 1 tablespoon organic sesame oil
  • ½ cup hot water
  • ½ cup chopped spring onions
  • ½ cup chopped kale
  • 1 small lemon – zest
  • 1 tablespoon coconut oil (melted) plus extra for cooking
  • Chile Dipping Sauce:
  • 1 and ½ tablespoons tamari (or Soy Sauce)
  • ½ tablespoon organic sesame oil
  • ½ long red chile chopped (or more if desired)
  • 1 teaspoon grated palm sugar
  • 1 cm fresh ginger grated
  • 1 lime – juice
  • fresh coriander leaves
Instructions
  1. To make the pancakes:
  2. Add the flour, salt, sesame oil and hot water to a bowl and mix to combine
  3. Use your hands to knead the dough until it is smooth in texture and springy and soft to touch
  4. Cover with a clean tea towel and set aside to rest for 30 minutes
  5. Once the dough has rested divide it into 3 pieces and roll out each one thinly into a round shape
  6. Brush each piece of dough that you have rolled some melted coconut oil
  7. Add some of the spring onion, kale and lemon zest to the top of the dough after it has been brushed with oil, pick up the edge closest to you and roll it away from you into a log. Flatten it slightly with your hands
  8. Brush the top of the log with some more melted coconut oil and then roll up again in the opposite direction (see image below)
  9. Flatten with the heel of your hand and then roll out flat again – not quite as thin as previously.
  10. Repeat with each third until all are complete.
  11. Set a pan to medium hot heat and add coconut oil for cooking
  12. Cook each pancake for a couple of minutes, turning over a few times until cooked through (this takes about 3-4 minutes)
  13. Cut into wedges and serve hot with the dipping sauce
  14. To make Chile Dipping Sauce:
  15. Add the ingredients to a bowl and stir to combine
  16. Extra sauce will keep in the fridge for a couple of days
Notes
An iron pan is perfect for cooking these as it provides a high, even temperature.
It is important to use a good quality organic, cold pressed sesame oil or the flavor will be too strong and overpower the other ingredients.
From afreshlegacy.net