Veg pancakes with avocado and chorizo recipe

Veg pancakes with avocado and chorizo

This savoury pancake recipe uses shredded leeks, carrots and grated courgette to make tasty pancakes that are all the more delicious when topped with crisp chorizo, smashed avocado and a drizzle of lime juice. 

Prep time: 15 minutes

Cook time: 5 minutes

Servings: 4 people


To make the pancakes, sift the flour into a mixing bowl and make a well in the centre.

Add the eggs, stock and Worcestershire or soy sauce. Whisk the wet ingredients, gradually drawing in the flour to make a smooth batter; season well.

Stir in the vegetables.

Heat 1 tbsp oil in a large frying pan over a medium heat. Using half the batter, ladle in 4 even amounts and fry until the bases are golden. Turn and cook for a further 3-4 minutes until set. Remove and set aside, covered, while you repeat with the remaining oil and pancake batter.

Meanwhile, heat a separate frying pan and dry-fry the chorizo until crisp. In a bowl, roughly mash the avocado flesh with the lime juice and season.

Arrange 2 pancakes on each plate and top with the avocado and chorizo. Scatter over the coriander and serve with the extra lime halves for squeezing over.



150g (5oz) chorizo, cut into chunks
2 small avocados
1 lime, juiced, plus extra halves, to serve
handful chopped coriander

For the pancakes
75g (3oz) plain flour
2 eggs
125ml (4fl oz) cold chicken stock
1 tbsp Worcestershire or soy sauce
50g (2oz) greens, shredded
1 carrot, grated
1 leek, trimmed and shredded
1 courgette, trimmed and grated
2 tbsp sunflower oil

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