Turn a mushroom on its head, remove the stalk, and you’re left with a cavity just waiting to be filled. Stuff it with quinoa, spices and a little bacon if you desire, and it’s a flavoursome meal that will be remembered. Use the leanest bacon cut you can find. It’s called short back if you’re in Australia, Canadian bacon, in well, Canada, and the US, and back bacon in the UK.
- 2 cups White Cabbage or Chinese Cabbage (Wombok), shredded
- Buckwheat flour
- 2 eggs
- 1/4 cup fresh coriander, roughly chopped
- 1 tbs fresh ginger, grated
- 2 tsp ground turmeric or freshly grated turmeric
- 1/2 tsp himalayan salt
- optional: 1 onion or 2 spring onions
For the Mayo
- 2 tbs mayonnaise
- 2 tsp tamari or gluten free soy sauce
- juice of half a fresh lime
- In a large bowl, combine the shredded cabbage, grated ginger, grated turmeric if using, and diced spring onion if using.
- Then in a separate bowl combine the buckwheat flour, ground turmeric and salt. Whisk well to combine. Then in a smaller bowl, beat together the eggs.
- Add the buckwheat flour to the cabbage mixture and stir well to coat. Then add the eggs and mix well. The mixture will be chunky and pasty. This is exactly what you want!
- Preheat a medium frypan over medium heat, add 1 tbs oil to coat the base of the pan, then pour in the pancake batter. Press it evenly over the base of the frypan, and cook for 4-5 minutes or until the edges start to brown and the top starts to dry out. Flip the pancake onto a plate, by inverting the plate over the top of the frypan and quickly turning the frypan. Then slide the pancake back into the frypan, so the underside can cook. Cook for 3 minutes or until the other side is slightly browned and the pancake is cooked through.
- Serve whole, drizzle the tamari mayonnaise over the top, and finish with chopped coriander.