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Lisa Roukin’s Plantain Courgette Pancake With Smoked Salmon And Beetroot Salsa

2 MIN READ • 3rd July 2016

These courgette pancakes from The Groovy Food Company make a nutritionally packed, decadent grain free dish. Plantains are from the banana family, but are seen as a vegetable and not a fruit. They need to be cooked before they are eaten as they're unsuitable to eat raw. They are highly nutritious, as well as being a good source of potassium and vitamins A and C. Plantain is the perfect choice for a post training meal as they are known to improve athletic performance, lower blood pressure and increase blood flow.

The Groovy Food Company is an award-winning British brand committed to sourcing and producing natural foods that taste delicious and nourish the body’s overall health and wellbeing. It has teamed up with chef and author Lisa Roukin to create a variety of innovative and easy to follow recipes that showcase how The Groovy Food Company’s wide selection of alternatives to refined and processed cupboard staples can be incorporated in the kitchen.

  • Ingredients

  • 2 large plantains, very ripe with black skin, mashed

  • 2 large eggs

  • 60g The Groovy Food Company Organic Coconut Flour

  • 1 courgette, grated

  • 2 tbsp The Groovy Company Organic Coconut Oil (for frying)

  • Sea salt

  • White pepper

  • For the topping

  • 2 avocados, sliced

  • 250g smoked salmon

  • For the salsa

  • 4 cooked beetroots, roughly chopped

  • 3 tbsp crème fraiche

  • A handful of dill, chopped

  • Sea salt

  • Black pepper

  • For the garnish

  • Dill

Preparation time: 15 mins, cooking time: 12 mins

1. Peel and mash the plantain until smooth then add the eggs and combine together.

2. Add the coconut flour, sea salt, white pepper and mix together.

3. Grate the courgette and add it to the plantain mixture.

4. Roll the mixture into a ball then divide the mixture into eight equal sized balls.

5. Set aside for 10 minutes.

6. To make the salsa, chop your beetroot add sea salt, black pepper, crème fraiche and chopped dill and mix together.

7. Slice the avocado and form into a rosette.

8. Heat your frying pan (22cm) on a high heat, add the coconut oil then lower to a medium heat.

9. Flatten the ball mixtures into a pattie (about a centimetre thick) and place in the frying pan – you should be able to fit four pancakes.

10. Turn over the pancakes after a minute, (the underside should be a golden brown colour) and cook for a further minute before turning over again.

11. Cook for a further two minutes before flipping again, keeping the heat on medium.

12. To serve, place two pancakes on top of each other, top with the avocado rosette (or sliced avocado) and smoked salmon on the side with a spoonful of beetroot salsa.

Meet the writer
Vicky Warrell
H&W deputy editor

As H&W's deputy editor, I'm lucky enough to cover everything from celebrities to skincare. At the weekend, I'm happiest when adding to my ever-expanding houseplant collection, swimming laps at my local lido, spending time with my family and... Discover more

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