Chickpea Pancakes With Rainbow Chard And Spicy Lamb | Donna Hay

Ingredients

• 1 tablespoon extra virgin olive oil, plus extra for brushing
• 750g lamb mince
• 2 cloves garlic, crushed
• 2 tablespoons harissa paste
• 2 tablespoons tomato paste
• sea salt and cracked black pepper
• 200g rainbow chard, trimmed and shredded
• 100g store-bought marinated feta
• store-bought dukkah, to serve
• baby (micro) mint leaves (optional), to serve
• 1 cup (145g) chickpea (garbanzo bean) flour+, sifted
• 1½ cups (375ml) water
• 2 tablespoons extra virgin olive oil
• ½ teaspoon sea salt flakes