Chickpea Pancake Sandwich with Rainbow Chard and Spicy Lamb

A flavorful sandwich featuring chickpea pancakes filled with spicy lamb and rainbow chard, inspired by Donna Hay magazine.

Ingredients:

• 2 cups chickpea flour
• 2 cups water
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 200g lamb mince
• 1 teaspoon paprika
• 1/2 teaspoon chili flakes
• 1 bunch rainbow chard, leaves separated from stems and chopped
• 4 slices bread of your choice

Instructions:

To make the pancake batter, mix the chickpea flour, water, cumin, coriander, turmeric, and salt in a bowl

Take a 10-minute break

Set a pan on medium heat and add the olive oil

To make a pancake, put a little batter into the pan

Each side should cook for two to three minutes, or until golden brown

Do it again with the rest of the batter to make more pancakes

Put away

Put pepper, chili flakes, and lamb mince in the same pan

The lamb is done when its browned and no longer pink inside

Put the rainbow chard stems in the pan and cook for two minutes, until they get a little softer

After that, add the chopped chard leaves and cook for two more minutes, until the leaves wilt

Put a chickpea pancake on a plate before you start putting the sandwich together

Add a spoonful of the spicy lamb and rainbow chard mix on top

Make a sandwich by putting another pancake on top

Do it again to make more sandwiches

Enjoy while still warm