Spiced Pancakes

The original recipe of this is called ‘Prawn Fritters with Avacado Salsa’ and is from the Women’s Weekly ‘Short-Order Cook’ book. I left out the 450g cooked unshelled prawns/200g shelled prawns in the recipe and found the pancakes still tasted good. So here’s the vegetarian version. The Salsa is not in the photo as I got two over-ripe avocados which turned into mush.

What you’ll need - Pancakes:
* 2 tablespoons oil
* 1 medium brown onion, chopped coarsely
* 1 clove garlic, crushed
* 2 teaspoons hot paprika (used chilli powder)
* ½ teaspoon ground cumin
* ¼ teaspoon ground white pepper (or black)
* ¼ teaspoon cayenne pepper (left out as I was chilli powder)
* 2 eggs
* 1 ½ cups milk
* 1 tablespoon chopped fresh chives (optional, meaning didn’t use it)

What you’ll need - Avacado Salsa :* 2 medium avocados, 500g, cubed
* 2 medium tomatoes, 380g, cubed (or halved, if using cherry tomatoes)
* 1 spring onion, sliced thinly
* 2 tablespoons lime juice or less and to taste

What to do - Pancakes:
Heat half the oil, stir-fry onion, garlic and spices until onion softened.
Combine eggs and milk. Stir into flour until smooth. Stir in chives if using.
Heat the remaining oil (I used a non-stick pan), and cook a quarter-cup (roughly a soup ladle) of the batter until browned on both sides until all the batter has been used.

What to do - Salsa:
Combine all ingredients and serve with pancakes.