Options:

Include nutrition information?

Ratatouille With Potato Pancake

Created by ImPat on February 15, 2016

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)

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.