Crispy vegetable pancakes
These savoury vegetable pancakes make great use of leftover veg – just shred them finely and mix with this simple batter for a brilliant meal at any time of day. They also change with the seasons, so feel free to use what's around at the moment.
Each serving provides 527 kcal, 14.5g protein, 66g carbohydrates (of which 6.5g sugars), 21g fat (of which 4g saturates), 7g fibre and 1.6g salt.
Ingredients
For the pancakes
- 150²µ/5½´Ç³ú plain flour
- 1 tsp baking powder
- 1 tbsp white miso paste, diluted with 150ml/5fl oz cold water
- 1 large free-range egg
- 1 tsp chilli flakes
- 3 tbsp sesame oil
- 250g/9oz mixed vegetables (e.g. carrots, cabbage, onions, peppers, fennel, green beans, spring onions, courgettes), finely shredded or julienned
Topping suggestions (optional)
- 2 free-range eggs, fried
- handful shredded spring onions
- pickled ginger
- handful fresh coriander leaves
- chilli oil
- sriracha
- mayonnaise
- ketjap manis
- ½ lime, juice only
Method
Whisk together the flour, baking powder, diluted miso, egg, chilli flakes and 1 tablespoon of sesame oil in a mixing bowl. Add the shredded vegetables and stir until well coated.
Heat up the remaining 2 tablespoons of sesame oil in a medium non-stick frying pan over a medium-high heat. Add half the vegetable pancake batter to the pan and spread it out using the back of a spoon. Fry for 3 minutes until crisp, then flip over and cook on the other side for a further 3 minutes. Keep warm whilst you repeat with the remaining mix to make a second pancake.
Serve with the toppings of your choice.
How-to videos
Summer
Recipes
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