- 1/2 cup cooked long-grain rice (from about 40g uncooked rice)
- 1 cup (200g) rice flour
- 1 cup (250ml) coconut milk
- 2 potatoes, peeled, cut into 1.5cm pieces
- 1 tbs sunflower oil
- 1/2 tsp cumin seeds
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp grated ginger
- 1/2 tsp ground turmeric
- 1/2 tsp ground coriander
- 200g canned chickpeas, rinsed, drained
- 1 tomato, roughly chopped
- 1/2 cup (60g) frozen peas, blanched, refreshed
- 1 cup coriander leaves, roughly chopped
- 1/4 cup mint leaves, roughly chopped
- Sweet chilli sauce, to serve
Place the rice, rice flour, coconut milk and 1 cup (250ml) water in a food processor and whiz until smooth. Transfer to a jug, season with salt, then cover and set aside to rest for 30 minutes.
Place potato in a pan of cold, salted water. Bring to the boil over medium-high heat and simmer for 4-5 minutes or until just tender. Drain and set aside.
Heat oil in a frypan over medium-high heat. Cook cumin, stirring, for 1 minute or until fragrant. Add onion and garlic and cook, stirring, for 3-4 minutes until onion starts to soften. Add ginger, turmeric and ground coriander and cook, stirring, for 1 minute or until fragrant. Add potato and chickpeas and cook, stirring, for 3-4 minutes until potato is just golden. Add tomato and peas, and cook for a further 2 minutes. Stir in the coriander and season, then remove from heat and keep potato filling warm.
Heat a lightly greased crepe pan over medium-high heat. Ladle 1/2 cup batter into the pan, spreading it with the back of the ladle. Cook for 2 minutes or until golden underneath. Spoon one-quarter of the filling over half the pancake, then use a palate knife to turn the uncovered half of the pancake over the filling. Slide onto a warm plate. Repeat with remaining batter and filling to make 4 pancakes.
To serve, scatter pancakes with mint and drizzle with sweet chilli sauce.