Spinach and leek pancakes with salmon
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Make mealtimes extra special with these spinach and leek pancakes with salmon! Savoury, wholesome, and full of flavour, they’re a delicious way to pack in greens while introducing children to new tastes. Perfect for lunch or a light dinner, this recipe is a nourishing family favourite in the making.
- Prep
- 30 mins
- Cook
- 25 mins
- Total
- 55 mins
- Yield
- Serves 4
Ingredients:
1/4 small white onions, grated
1/2 tsp garlic puree
100g frozen spinach, thawed out and drained
1 small white leek, white part only, grated
40g creme fraiche or oatly creme fraiche
1/2 cup of tomato sauce
3 tbsp breadcrumbs
50g grated cheese
200g salmon fillet, skinless
For the pancake mix:
100g plain flour
200ml plant-based milk
10ml veg oil
Directions:
Blend pancake ingredients and let them rest in the fridge for 30 minutes.
Saute the onion, leek and garlic for 5 minutes until soft. Add spinach and creme fraiche and cook for 5 minutes. Add half breadcrumbs.
Fry (and flip!) pancakes. Spread a large tablespoon of the spinach mix into a pancake, roll and place in a greased ovenproof dish. Repeat until pan is full and top with a little tomato sauce, cheese and breadcrumbs. Bake in a hot oven for 25 minutes until golden brown and cheese has melted.
Check salmon for bones, prepare in 50g portions and bake. Serve separately
