Having successfully created these Spinach and Dill Pancakes, I decided to combine the contrasting flavours of fennel, mint and sweet potato to create a savoury tortilla that could be served as an alternative to bread and wraps.
Creating healthy, no fuss and highly nutritious tortillas packed with ingredients which burst with vitality is super easy. Simply place the fresh produce into a blender, add a little buckwheat flour and coconut water and blitz into a thick batter and cook as you would a pikelet or small pancake.
Let your imagination run wild as you fill the tortillas with fillings of your choice. These tortillas are perfect for entertaining; or as a picnic food. You can serve these hot or make ahead of time, as they taste just as delicious served as cold Hors d'oeuvres.
Fennel, Mint and Sweet Potato Tortillas with smashed avocado, chickpea pate, sun-dried tomato and pickled asparagus.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 4-6 as an entrée
Ingredients 1 Large Sweet Potato
1 Small Fennel
1 Handful Fresh Mint
1 Small Green Apple
1 Cup Coconut Water
3/4 Cup Organic Buckwheat Flour
2 Tablespoons Extra Virgin Olive Oil
Ground Black Pepper to taste
Cooking Spray to cook the Tortillas
Peel and chop the green apple, sweet potato and fennel into small pieces, place into a saucepan and cover with water.
Bring the water to the boil then reduce to a low heat and simmer until the ingredients have softened and are thoroughly cooked.
Transfer the cooked apple, sweet potato and fennel into a food processor. Add the mint, buckwheat flour, coconut water, extra virgin olive oil and black pepper and blend until a thick batter forms.
Add a little olive oil or cooking spray to a frying pan or BBQ hotplate or griddle and when the pan is hot, place a large dollop of the fennel, mint and sweet potato batter into the centre of the pan and spread into a small, thin and even circle. Cook on both sides.
Make the fennel, mint and sweet potato batter then cook the tortilla on a BBQ or griddle.
Serve immediately while warm or refrigerate until required and serve cold.
Notes To recreate the Savoury filled Tortillas pictured, I placed a dollop of smashed avocado, chickpea pate, sundried tomato and pickled asparagus into the centre of each tortilla then rolled and secured with a toothpick. The Fennel Mint Sweet Potato Tortillas were served cold.
The contrasting flavours of fennel, mint and sweet potato create the basis of this savoury tortilla. Let your imagination run wild with the fillings.