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Socca Pancakes with Mushrooms, Potatoes, Crème Fraiche and Zhoug and Apple Chutney

Prep 20 minutesCooking 30 minutes4 people

recipe

30 minutes

Brunch Recipes

Lunch Recipes

30 minute or less

Middle Eastern

Vegan Recipes

Vegetarian Recipes

Dairy Free Recipes

Pastes

Brunch

Easy

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Ingredients

Pancake

  • 150g of chickpea flour
  • 5g salt
  • 2tbsp olive oil 
  • 300g warm water

Topping

  • 4 tbsp extra virgin olive oil, plus more a little more for frying
  • Salt and black pepper for seasoning
  • 3 potatoes
  • 250g portobello mushrooms
  • 200g oysters, bake till crisp, salt and oil, might need separate trays
  • 200g spinach, gently wilted
  • 6 tbsp crème fraiche (vegan or regular)

Zhoug Chutney

  • ½ jar zhoug
  • 1 sharp green apple, like granny smith
  • ½ lemon

Instructions

  1. Preheat your oven to 220C/ 220c fan.
  2. To make the pancake batter, combine the chickpea flour, salt, 2 tbsp olive oil and warm water and whisk until smooth.Set the batter aside to rest for 30 minutes, whilst you prepare the rest of the dish.
  3. Wash the potatoes but leave the skin on, cutting them into 2 cm cubes. Place the diced potatoes into a bowl and season with salt, pepper and 1 tbsp olive oil and spread on a baking tray.
  4. Thickly slice the portobello mushrooms. If the oyster mushrooms are particularly large, cut them into small strips, otherwise leave them whole. Add mushrooms to a bowl and season with salt, pepper and 1 tbsp olive oil then spread in a single layer on a shallow baking tray. Place both trays in the oven and roast for 15 – 20 minutes, or until the mushrooms have begun to crisp around the edges and until the potatoes are golden in colour and soft in the middle.
  5. Whilst the vegetables are cooking, coarsely grate an apple. Place in a bowl and add the zhoug, 2 tbsp olive oil, a good squeeze of lemon juice, a pinch of salt and stir to combine.
  6. Place a frying pan on high heat and when hot, add a little olive oil to cover.  Add a quarter of the batter and swirl the pan to spread the batter aroun. Cook for 2-3 minutes, or until it bubbles and takes on colour, then flip with a spatula and cook for another 2 minutes. Turn the heat down if the pancakes begin to colour too quickly.
  7. Keep on a plate in a low oven to keep warm whilst you cook the rest.. Quickly wilt the spinach with a little oil in the frying pan and season with a little salt.
  8. To serve, divide the pancakes between plates, top with spinach and then a mix of potatoes and mushrooms. Add a spoonful of vegan crème fraiche on top, followed by a generous drizzle of the zhoug chutney.

Included in this Recipe

Chermoula

Chermoula

Fresh coriander and hand-picked parsley, blended with other traditional Mediterranean ingredients, including our Beldi preserved lemons, for a warm, intense flavour with a hint of citrus.

Balsamic Pearls

Balsamic Pearls

Tiny jelly-enclosed spheres of Balsamic vinegar that explode with flavour when you bite into them.

1.34 Balsamic Vinegar of Modena

1.34 Balsamic Vinegar of Modena

Sticky, sweet, beloved by Michelin star chefs, and a winner of 3 Great Taste stars

Black Olive Paste

Black Olive Paste

Black Douce olives crushed with oil Storage condition: chilled

Barley Couscous

Barley Couscous

Our nutty high fibre couscous that has been awarded a Great Taste star in 2012.

White Condimento of Modena

White Condimento of Modena

Grape must and white wine vinegar combine into a rich sweet and sour flavour

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.

Category 1 Saffron

Category 1 Saffron

With good saffron, a little goes a long way. Just a pinch, steeped in a little hot water, gives deep colour and flavour to soups and stews.

Smoked Chilli Jelly

Smoked Chilli Jelly

A winner of two Great Taste Stars. It gives cheese boards an edge, or alternatively melt it in a pan to fry a smokey, spicy flavour into seafood. Storage condition: chilled

Extra Virgin Garlic Infused Oil

Extra Virgin Garlic Infused Oil

Drizzle over grilled meat or vegetables... or add deep flavour to grains

Taggiasca 3kg

Taggiasca 3kg

Ancient Ligurian varietal with a mellow, creamy taste. Chilled Product

Botija

Botija

Extremely personable Peruvian table olive, with strong notes of plum. Storage condition: chilled