We had this with a red-bean and walnut dish with prunes, also Georgian and from the same book. Yoghurt on the side. A meal to be repeated soon, but first we’re off to Turkey to teach a yoga-holiday for two-weeks. Stay posted for the lowdown on the food of Southern Turkey as when we’re not teaching, we’re sure to be eating…
Makes 1 large pancake
2 lare potatoes (boiled and grated – or put through a potato ricer)
1/2 cup walnuts (ground roughly)
1 tbs flax meal mixed with 2 tbs of water (A ‘flax egg’ or use egg replacer)
2 tbs fresh parsley (roughly chopped)
salt and pepper
4 tbs olive oil for frying
- Mix all the ingredients in a large mixing bowl and heat a heavy non-stick pan over medium heat.
- Add 2 tbs of the ghee or oil and press your mixture down into the pan, spreading it evenly. Cover with a lid and cook for a few minutes. Now uncover and let cook for a couple more minutes before turning onto an inverted plate, adding the rest of the oil and sliding back into the pan to cook for a few more minutes to brown up the other side.