Crispy Lemon Haricot Bean Oat Pancakes with Celery Seed Yogurt

Crispy Lemon Haricot Bean Oat Pancakes with Celery Seed Yogurt 🍋🌿 These little savoury pancakes are crisp at the edges, creamy in the middle and bright enough for a weekday lunch plate. Haricot beans give the pancakes body, rolled oats add golden texture, lemon and scallions keep the flavour fresh, and the cold celery seed yogurt brings a clean, lightly savoury crunch. Serve them with cucumber ribbons, salad leaves or roasted tomatoes when you want something satisfying without feeling heavy. ✨ Yield: 10-12 small pancakes Time: about 35 minutes Ingredients For the pancakes: - 1 x 400 g tin haricot beans, drained, rinsed and patted dry - 3/4 cup rolled oats - 1 large egg - 3 scallions, finely sliced - 1/2 cup chopped parsley, plus extra to finish - 1 small garlic clove, finely grated - Zest of 1 lemon - 1 tablespoon lemon juice - 1/2 teaspoon ground cumin - 1/2 teaspoon fine salt, plus more to taste - 1/4 teaspoon black pepper - 2-4 tablespoons plain flour, gram flour or fine breadcrumbs, as needed - 2-3 tablespoons olive oil, for frying For the celery seed yogurt: - 3/4 cup thick Greek yogurt - 1/3 cup finely diced cucumber, squeezed dry - 1 teaspoon celery seed, lightly crushed - 1 tablespoon lemon juice - 1 teaspoon olive oil - 1 tablespoon chopped parsley or dill - 1 small pinch grated garlic, optional - Salt and black pepper, to taste To serve: - Cucumber ribbons - Extra parsley or dill - Lemon zest - Lemon wedges - Toasted oats or seeds, optional - Salad leaves or roasted tomatoes Method 1. Prepare the beans. Pat the haricot beans dry with a clean towel. Mash about half of them in a large bowl and leave the rest mostly whole. The mix should look textured, not smooth, so the pancakes have creamy pockets and visible beans. 2. Make the pancake mixture. Add rolled oats, egg, scallions, parsley, garlic, lemon zest, lemon juice, cumin, salt and black pepper. Mix firmly until the oats and mashed beans start to bind everything together. If the mixture feels loose, add 2 tablespoons flour or breadcrumbs first, then more only if needed. 3. Rest the mixture. Leave it for 10 minutes. This short rest is useful because the oats absorb moisture and the pancakes hold together much better in the pan. 4. Mix the yogurt. Stir Greek yogurt with diced cucumber, crushed celery seed, lemon juice, olive oil, herbs, garlic if using, salt and black pepper. Taste and adjust with more lemon or salt. Keep it cold until serving so it contrasts with the hot pancakes. 🥣 5. Shape the pancakes. Form 10-12 small patties, about 6 cm wide and 1.5 cm thick. Press the edges gently so they are compact but not dense. 6. Fry until crisp. Warm a thin layer of olive oil in a non-stick or cast-iron pan over medium heat. Cook the pancakes for 3-4 minutes per side until golden, crisp at the edges and hot through. Work in batches and avoid moving them too early, so a crust can form. 7. Serve. Spoon celery seed yogurt onto plates, add the hot pancakes, then finish with cucumber ribbons, lemon zest, extra herbs, black pepper and toasted oats or seeds if you like extra crunch. 🍽️ Serving and storage tips - The pancakes are best hot from the pan, while the edges are crisp. - Leftovers keep for up to 3 days in the fridge. Reheat in a dry frying pan, air fryer or hot oven until the edges return. - Keep the yogurt separate and spoon it over just before serving. - For a fuller meal, add a tomato salad, roasted vegetables, soft eggs or warm flatbread. Save this one for a bright, crunchy vegetarian plate that uses simple pantry beans beautifully. 💚 Tasteloom.club