Dairy Free Beef And Watercress Griddle Cakes

This recipe was developed by development chef Keri Astill-Frew.

Dairy Free Beef And Watercress Griddle Cakes. These little cakes don’t just taste great, they are packed full of protein and contain a wealth of nutrients from the fresh watercress. They can also be easily made gluten free just by substituting potato or rice flour. Ideal for a light lunch or supper.

Dairy Free Beef And Watercress Griddle Cakes

Dairy Free Beef And Watercress Griddle Cakes

Dairy Free Beef And Watercress Griddle Cakes:
Serves 2

Prep time: 10 minutes
Cooking time: 20 minutes

Ingredients:

  • 100g lean minced beef
  • 1 bag watercress roughly chopped plus a few sprigs to garnish
  • 3 spring onions, finely chopped
  • 3 eggs
  • 30g plain flour, wholewheat flour or gluten-free flour
  • 2 tbsp water
  • Pinch salt
  • Pinch black pepper
  • 4 tbsp vegetable oil
  • Soy sauce to serve, or for gluten free use wheat-free tamari

Method:

  1. Fry the beef with a large pinch of salt until brown in a large frying pan, then drain on a paper towel. Once drained, stir together with the watercress and spring onions in a large bowl.
  2. In a separate bowl, beat together the eggs, flour and water with a pinch of salt until fully combined. Add to the beef and watercress mixture, adding more flour if consistency seems too thin.
  3. Heat 2 tbsp vegetable oil in a griddle or frying pan over a medium heat. Measure out 2 tbsp of the mixture per cake and drop into the skillet. Fry until brown, then flip and brown on the other side.
  4. Remove the cake and place on a warm plate lined with greaseproof paper, keeping covered until serving. Repeat the process with the remaining batter, adding more oil when required.
  5. Serve the griddle cakes warm with the soy sauce on the side for dipping.
Dairy Free Beef And Watercress Griddle Cakes

Dairy Free Beef And Watercress Griddle Cakes

Dairy Free Beef And Watercress Griddle Cakes Recipe credits courtesy of : 

This recipe was developed by development chef Keri Astill-Frew.

 Keri has worked in top restaurants across the UK including a Michelin star hotel in Lancashire and a variety of fine dining restaurants and gastro-pubs in Dorset and Sussex. 

She is passionate about watercress, both as an ingredient and for its fantastic health benefits, and is devoted to developing new and delicious ways for you to incorporate more of it into your diet. 

For more information and many more recipes please visit Watercress.

Recipe Photography courtesy of Lara Jane Thorpe

You might also like some of these tasty Watercress Recipes.

Follow:
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

Find me on: Web | Twitter | Facebook

Share:
This recipe was developed by development chef Keri Astill-Frew.

3 Comments

  1. Anonymous
    20th January 2018 / 5:42 pm

    What a great asty idea. Sounds lovely.

    • Clairejustine oxox
      20th January 2018 / 10:24 pm

      Thanks for stopping by.

  2. Miz Helen
    20th January 2018 / 9:58 pm

    This is a lovely plate of fabulous food! Thanks so much for sharing your post with us at Full Plate Thursday. Have a great week and come back soon!Miz Helen

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: