Wet mixture:
- 40g toasted walnuts, roughly chopped
- 1 tbsp butter for frying
- 1 large onion, diced
- 2 stalks celery, finely diced
- 3 eggs
- 2 teaspoons brown sugar
- 130g strained yogurt (I originally used part sour cream, but I found the result too rich)
- 4 tablespoons chopped parsley, cilantro, basil and/or dill
Dry mixture:
- 110g AP flour
- 1 to 1.5 teaspoon salt
- 1 teaspoon baking powder
Spices:
- 2 teaspoons paprika
- Dried chili to taste
- 2 teaspoons coriander seeds, ground
- 1/2 teaspoon cumin seeds, ground
- 1 teaspoon caraway seeds, ground
- 1 teaspoon dill seeds, ground
- 1 teaspoon fennel seeds, ground
- 1 teaspoon thyme
- Optional: 1 teaspoon nutritional yeast or a pinch of MSG
- Fry the onion in butter until well browned.
- Add the celery and cook until softened.
- In a large bowl, mix the wet mixture ingredients and vegetables.
- Mix the dry mixture ingredients and spices in a separate bowl.
- Heat a large pan over medium-low flame. Coat it with melted butter.
- mix the dry mixture into the wet and mix until well combined. Don't over mix.
- Pour into the well heated pan and cover it.
- Cook for apx. 9-12 minutes until the bottom is browned (but not dark).
- Flip and cook for another 5-7 minutes until cooked through.
- Flip again, and just prior to serving, re-crisp the bottom over medium flame.
- Serve hot, along with strained yogurt or sour cream, and tomatoes.
- Spices can be adjusted to taste.
- By removing the onion, celery, nuts and spices, you will be left with a base recipe that you can flavour in many ways.
