Animal Aid

Spanish no-molette

  • 1 medium sized potato - cooked but still firmish and sliced
  • 1 onion - finely chopped
  • 2 heaped tbsp chickpea (gram) flour
  • 75-100ml cold water - approx
  • Fresh ground black pepper
  • Celery salt - a couple of shakes (herb/spice counter)
  • Olive oil to fry


  1. Put the flour, celery salt and pepper in a bowl and stir in slowly enough water to make a smooth batter ‘eggie’ mix. It should be thin enough to pour easily from the bowl.
  2. Put enough olive oil in a frying pan to fry the onion, then add cooked sliced potato (add a little more oil if needed). When heated through, pour on as much eggless mixture to just cover the bottom of the frying pan and around the potato.
  3. Cook for a couple of minutes, then ease away from the edge and flip over with a wide spatula. If the frying pan is too big to do this easily, slide no-molette onto a plate and flip over this way instead.
  4. Fry second side for a further couple of mins. Enjoy as a light lunch with fried mushrooms and fresh tomatoes with chopped parsley or a green salad.

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