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Ratatouille With Potato Pancake

Here's how you make Ratatouille With Potato Pancake
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  • Servings: 1
  • Prep: 10m
  • Cook: 20m
    • The following recipe serves 1 people.

Ingredients

The ingredients are:
  • 1/4 teaspoon olive oil (extra virgin)
  • 3 1/2 ounces zucchini, chopped (1/2 zucchini)
  • 42 grams red capsicum, chopped (1/4 capsicum)
  • 1 small eggplant, chopped
  • 1 large tomato, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon vegetable stock powder (Massel brand recommended)
  • 60 ml water (boiling, 1/4 cup)
  • 4 (16 grams) kalamata olives (pitted and chopped)
  • 5 grams parmesan (shaved)
  • 2 tablespoon basil leaves, shredded
  • FOR POTATO PANCAKES
  • 200 grams potatoes (Carisma low GI specified), peeled, coarsely grated, excess moisture squeezed out
  • 1 (50 gram) egg (whisked)
  • 1 tablespoon self-rising flour (wholemeal, or gluten free self raising flour)
  • Freshly ground black pepper, to season
  • 1 teaspoon olive oil (extra virgin)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat oil in a medium saucepan over a high heat and add zucchini, capsicum, onion, eggplant, tomato and garlic and cook, stirring often, for 2 minutes and then add combined stock powder and water.

  • Step 2: Cover and bring to a simmer and then reduce heat to medium and cook, covered for 10 minutes.

  • Step 3: Remove the lid and cook, uncovered for a further 5 minutes.

  • Step 4: Meanwhile, make potato pancake, mix potato, egg, flour and pepper together in a small bowl until well combines.

  • Step 5: Heat oil in a small non-stick frying pan over a medium heat and add potato mixture and spread out over the base of the pan and cook for 3 minutes or until base is golden brown.

  • Step 6: Turn over and cook for a further 2 to 3 minutes or until both sides are golden brown.

  • Step 7: Put potato pancake on a serving plate and spoon over the ratatouille and sprinkle over olive, parmesan and basil and serve.

  • Step 8: TIP - If you prefer, you can replace the red capsicum with any colour capsicum, the parmesan with goat's cheese or low-fat ricotta and the basil with parsley.

We hope you enjoy this recipe!

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