Spicy Leek Pancakes

These are deliciously light and a cross between a pancake and a fritter. I serve with lentil and herb salad or new potatoes and a green salad.

1. 1

   Cut the leeks into 1cm thick rounds, then rinse well under cold running water and drain dry. Slice the spring onions finely. Heat 1 tsbp of the oil in a frying pan on a medium heat and cook the leeks and spring onions until soft, 5 - 8 minutes. I put a lid on after a couple of minutes so that they steam which helps them to soften without risk of burning. Transfer to a large bowl and add the chili, parsley, spices, and a little salt and pepper to season. Leave aside to cool a little while you do the next stage.
   In another bowl, mix together the flour, baking powder, whole egg, milk and butter to form a batter. In a third bowl, whisk the egg white to soft peaks. Fold the egg white into the vegetables, then add the batter, mixing gently to combine.
   Put the remaining 2 tbsp of olive oil into a frying pan and place over a medium heat. Spoon heaped tablespoons of the vegetable batter into the pan (I use a small pan and do 2 or 3 at a time, but you could do 6 or more in a large frying pan). Fry for 2 minutes on each side, or until firm to touch, and lightly golden. Remove from the pan and place between 2 sheets of kitchen paper to keep warm. Repeat until all the batter is used up, adding a little more oil if you need to. You should end up with about 8 - 10 small pancakes. Serve warm with a dollop of natural yogurt on each, and a pinch of ground cumin / squeeze of lime juice if you like.