Capsicum Hotcakes with Parsley Mayo
Stop cooking your capsicum like a boring person and make these instead.
These crispy golden hotcakes are packed with spiced capsicum, a hit of turmeric, and a little red onion sass. Topped off with a zingy parsley mayo, they’re the kind of low-effort, high-reward lunch you’ll be making on repeat.
Ingredients
For the hotcakes:
- 2 capsicums (any colour), diced
- 2 garlic cloves, finely chopped
- 2 tbsp olive oil (for roasting)
- 130g self-raising flour
- 2 eggs
- 1 red onion, finely chopped
- 50ml milk (any kind you’ve got)
- 1 tsp ground cumin
- 1 tsp curry powder
- 1 tsp ground turmeric
- Salt & pepper
- Extra olive oil for frying
For the parsley mayo:
- 5 tbsp mayonnaise
- 2 tbsp chopped fresh parsley (use the stalks too!)
- A squeeze of lemon juice or splash of vinegar (optional but zingy)
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No capsicum? Try chopped courgette, broccoli, or cauliflower (just pat dry if using courgette).
No red onion? Shallot or white onion are good stand-ins.
No parsley? Swap for dill or coriander – whatever’s lurking in the fridge.
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Method
1. Prep the capsicum
Chop the capsicums into small chunks and finely slice the garlic.
2. Cook the veg
Heat 2 tbsp olive oil in a frying pan over medium-high heat. Add the capsicum and garlic and cook for about 4 minutes, stirring now and then, until softened and starting to brown a little. Set aside to cool slightly.
3. Make the batter
In a large bowl, whisk together the flour, eggs, milk, chopped red onion, spices, salt, and pepper until smooth.
4. Combine it all
Fold the cooked capsicum and garlic into the batter and stir until evenly mixed.
5. Fry the hotcakes
Wipe out the frying pan and add a fresh splash of oil. Once hot, spoon in large tablespoons of the batter (about 3–4 at a time), leaving space between each one. Fry for 2–3 minutes on each side until golden and crispy. Repeat with the remaining batter.
6. Make the herby mayo
While the hotcakes are cooking, stir together the mayonnaise and chopped parsley in a small bowl. Add a splash of water or lemon juice to loosen it slightly, then season to taste.
7. Serve & enjoy
Plate up the hotcakes warm with a generous spoonful of the parsley mayo on top. Great with a simple salad or tucked into a wrap for lunch the next day.