Carrot & caraway crackers
If you're catering for vegans at a party, make these easy carrot canapés that everyone will love. Top with a sprig of dill and a vegetable crisp to impress
Staffordshire oatcakes
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 hr proving
- Easy
- Makes 6 oatcakes
Skip to ingredients
- 225ml milk
- 7g sachet fast-action dried yeast
- 100g fine oatmeal
- 75g wholemeal flour
- 25g plain flour
- ¼ tsp fine sea salt
- 1 tsp vegetable oil
- 300g mushroomsfinely sliced
- a few thyme sprigsleaves picked
- 2 garlic clovescrushed
- 75g gruyèregrated
Nutrition: Petr serving
- kcal223
- fat8g
- saturates4g
- carbs26g
- sugars3glow
- fibre3g
- protein10g
- salt0.47g
Method
step 1
Heat the milk and 200ml water in a small pan over a gentle heat until steaming but not hot. Whisk together the yeast, 2 tsp sugar, the oatmeal, flours and salt in a bowl. Pour in the warmed milk and stir until the mixture resembles a thick batter. Cover and leave to prove in a warm spot for 1-2 hrs until increased in size and bubbly.
step 2
Heat a dry, non-stick frying pan over a medium heat and fry the mushrooms for 8 mins until browned, stirring occasionally. Stir in the thyme and garlic, and fry for 2 mins until fragrant. Season and set aside.
step 3
Brush a little of the oil over a non-stick frying pan set over a medium heat. Pour in a ladleful of batter and swirl the pan to coat the base. Fry for 2-3 mins until set and browned on the bottom, then flip and repeat. Take care when flipping, as they can break quite easily. Repeat with the remaining batter.
step 4
To serve, return the pan to the medium heat, carefully lay in an oatcake and spoon some of the mushrooms over half of it. Sprinkle over a little of the grated gruyère. Fold the oatcake in half to create a semi-circle and enclose the filling, and fry gently for 1-2 mins until the cheese has melted. Repeat with the remaining oatcakes, mushrooms and cheese. Serve straightaway.
