One of the best things about cooking for oneself is how cheap it is. It is even more efficient when you can make use of old food or leftovers. This recipe is an absolutely delicious way to use up the spuds that are left at the end of the week, and it is filling and hearty. If you aren’t used to eating savoury or spicy for breakfast then it may seem weird at first, but I love it. When I visited India I noticed that it was perfectly normal to do so out there, and for someone like me with a savoury palate it’s great. I don’t have much of a sweet tooth so this sort of food suits me down to the ground.

Ingredients

Pancakes

• 200 grams of gram flour
• 200 ml soy milk
• 1 flax egg (1 tbsp flax meal soaked in water for ten minutes)
• Salt and pepper to taste
• 2 tbsp cumin powder
• 1 tsp mustard seeds
• 1 tsp chilli flakes
• 1 clove of garlic

Filling

• 6-8 old potatoes, cubed
• 1 tbsp turmeric powder
• 1 white onion, chopped
• 1 clove of garlic, chopped
• 1 tbsp smoked paprika

Yoghurt Sauce

• 6-8 tbsp soy yoghurt
• Handful of fresh coriander, roughly chopped
• Lime juice

Method

In a hot, dry frying pan add the cumin powder and mustard seeds. Dry fry for thirty seconds. Then add the chopped garlic and chilli flakes and fry for another minute. Splash in a little oil, mix and then set aside. Time to cook the filling.

Heat some oil in a pan on medium. Add the chopped onion and turmeric. Fry together, mixing in the colour of the turmeric well. Add the potatoes, mix thoroughly and then add the garlic and paprika. Stir in and leave to fry for twenty minutes, stirring every so often to avoid burning the potatoes on one side. Now you finish your pancake batter.

Blend together the flour, milk, seasoning and flax egg until smooth. Then add the dry fried ingredients, mix well until smooth – add more milk if necessary.

Heat your pan hot, then turn to a low-medium heat. Add some oil for frying. Taking the pan to the batter mixture, ladle in enough to coat the base, swirling it evenly. Be sure to stir the mixture before each ladle. Return the pan to the heat and let it cook. It will separate from the pan eventually and that is when it is ready to toss. Once you have cooked both sides repeat until the mixture is used up.

Now make your cooling yoghurt mixture simply by thoroughly mixing the yoghurt, coriander and lime juice.

Once your potatoes are tender you are ready to serve. Just roll up the filling with some yoghurt in a pancake and you are good to go. Delicious breakfast or brunch, cheap as chips, healthy and filling with plenty to go around. Scrumptious.