Although most people eat their flapjacks at the breakfast table with maple syrup, there is no reason not to go the savoury route for a change! I recently twisted up my traditional Sasko Quick Treats Flapjack Mix with spinach and feta, and topped them with a mixture of horseradish and creamed cottage cheese. They are just delicious as a light meal, brunch, a snack or party canapés.
They are best served at room temperature, so you can make them a few hours ahead and top with the horseradish cream just before your guests arrive. Perfectly easy Meatless Monday snacks!
- 15 ml olive oil
- 1 leek, finely chopped (white part only)
- 250 g spinach leaves (no stems)
- salt and pepper to taste
- a pinch of nutmeg
- 100 g feta, crumbled
- Sasko Quick Treats Flapjacks Mix 500 g
- 30 ml vegetable oil
- 550 ml milk
- 2 x XL eggs
- vegetable oil for frying
For horseradish cream:
- 250 g creamed cottage cheese (or cream cheese)
- 2 heaped teaspoons of horseradish paste (or more if you prefer)
- fresh chives for garnish, chopped
- In a large pan, heat oil over moderate heat. Add chopped leak and fry until tender. Add spinach leaves and fry for a minute, then cover and let it steam for 5-10 minutes until soft and wilted.
- Add salt and pepper to taste, as well as a pinch of nutmeg. Let it cool to room temperature, then chop finely.
- For flapjacks, beat vegetable oil, milk and eggs together, then add Sasko Flapjack Mix and beat until lump free. Stir in chopped spinach and crumbled feta.
- Spoon mixture with a tablespoon into a moderately hot, well-greased frying pan, flipping them over when you start to see bubbles appear on the surface. Fry on other side until golden brow. Keep aside until cool.
- Mix creamed cottage cheese and horseradish to a smooth spreading consistency. Spread on flapjacks and top with chopped chives.