Citrus-Charred Fennel Breakfast Cakes with Herbed Yogurt

Ingredients

• fennel bulb, diced small1 medium
• olive oil2 tbsp
• all-purpose flour3/4 cup
• baking powder1 tsp
• ground coriander1/2 tsp
• salt1 tsp
• black pepper1/4 tsp
• orange zest1 tsp
• plant-based yogurt1/2 cup
• fresh dill, chopped2 tbsp
• scallion, thinly sliced2
• lemon juice1 tbsp

Method

1. 1Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and cook the fennel until browned at the edges and tender, about 6 minutes.
2. 2Whisk the flour, baking powder, coriander, salt, pepper, and orange zest in a bowl.
3. 3Stir the cooked fennel and enough water, 1/3 to 1/2 cup, into the dry ingredients to form a thick spoonable batter.
4. 4Warm the remaining oil in the skillet and drop in 8 small batter rounds, flattening each slightly.
5. 5Cook 3 minutes per side until deeply golden and cooked through.
6. 6Mix the yogurt, dill, scallion, and lemon juice for the herb topping.
7. 7Serve the cakes warm with a dollop of herb yogurt on top.

Tips

• Let the fennel get real color; the sweetness is what makes these feel special.
• Add water gradually so the batter stays thick enough to hold a tidy shape.
• A pinch of chili flakes in the yogurt gives a nice lift if you want more contrast.

Nutrition