Potato Pancakes with Mediterranean Vegetables

Ingredients

150 gm refined flour
100 gm potato powder
50 gm milk powder
25 gm baking powder
400 ml milk
1 kg tomatoes cut into quarters
1 cup onion sliced
½ cup leeks sliced
2 bay leaves
3 cloves
1 cinnamon stick
4 parsley stalks
100 gm butter
½ cup zucchini sliced
½ each of yellow and red bell pepper sliced
4 mushrooms cut into halves
½ cup baby spinach leaves
Salt and pepper to taste
2 tbsp extra virgin olive oil

Method

Soak potato powder in 1/3 cup of water for 15 minutes. Add refined flour, milk powder, baking powder and salt to the soaked potato mixture. Make 8 pancakes with the above batter by pouring a ladle full of batter on pre- greased, non- stick frying pan. For the tomatoes, first sauté whole spices in hot oil for half a minute, and keep aside, then sauté onions, carrots and celery for about a minute. Add tomatoes and seasoning. Cook for 20 minutes and blend in an electric blender. Pass through a fine sieve. Now sauté the vegetables in olive oil and season with salt and pepper. Arrange the sautéed vegetables on top of the pancakes and pour tomato coulis on the side.