MUSHROOM & KALE OATCAKES
Oatcakes take a little time to make, but are truly worth the results. If you have any leftover, warm them up in a pan the next day for breakfast. I love them with butter and jam!
- 125 g fine oat bran
- 100 g wholemeal flour
- 1/2 tsp quick-action yeast
- 1.5 tsp salt
- 500-600 ml milk (I use oat milk)
- 1.5 tsp baking powder
- vegan or regular butter for frying
FOR THE FILLING
- 1 tbsp olive oil
- 1 banana shallot finely chopped
- 250 g chestnut mushrooms sliced
- 2 cloves garlic minced
- 200 g kale or cavolo nero hard stems removed
- sea salt & freshly ground black pepper
- to serve: vegan or regular cream cheese
Combine the oat bran, wholemeal flour, yeast and salt in a bowl and mix well. Make a well in the centre of the mixture, then gradually add 400ml of the milk in a thin stream, until combined. Cover the batter with a clean tea towel and set aside somewhere warm for 3–4 hours (or up to 8 hours somewhere cooler).
After this time, you will notice the mixture has thickened considerably. Once you are ready to cook, thin it out again with the remaining milk, adding it a little at a time until it is thin enough to pour, then whisk in the baking powder.
Heat a little vegan butter in a frying pan over a medium heat. Once hot, add a ladleful of batter and swirl the pan to coat the bottom in a thin layer. Fry for 1–2 minutes each side, or until golden brown. Keep them warm in a low oven whilst you fry the rest.
To make the filling, heat the olive oil in a large frying pan over a medium heat. Add the shallot and fry for 6-8 minutes, or until soft and translucent. Next, add the mushrooms and garlic and continue to fry for a further 6-8 minutes, or until the mushrooms are lovely and soft. Finally, stir through the kale, just to wilt.
Spread cream cheese over one half of the oatcake, then top with a little of the mushroom kale filling. Finish with a crack of black pepper before serving.
Enjoyed these Mushroom & Kale Oatcakes? Try my Purple Sprouting Broccoli on Toast next!