Korean Vegetable Pancakes

Quick & delicious crunchy savoury pancakes with an Asian dressing.

This clear-the-fridge fritter is super easy to make using any vegetables you have at home. You can either finely grate, chop or very finely slice (think matchsticks) any of the following: cabbage, beetroot, courgette, butternut, spring onions, sprouts, potatoes, corn, cauliflower, broccoli and sweet potato.

You can decide on the size of the pancake, either make one large pancake in a small 13cm non stick frying pan or a few in a larger pan. Just remember the thinner the pancake mixture the crispier the pancakes.

Super delicious!

Makes 3 to 4 pancakes

Would be lovely next to an Asian inspired chopped salad.

Serve as a starter before a lovely tofu rice bowl.

• oil for frying
• 1,5 cups plain flour
• 3 tablespoons corn flour
• 1/2 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric
• 1,5 cups water
• 3 cups raw, veggies, grated or finely sliced (see note)
• small bunch spring onions, chopped
• black sesame seeds to garnish

Dipping Sauce

• 1 tablespoon soy or tamari
• 1 teaspoon rice vinegar
• 2 teaspoons water
• 1/2 teaspoon sesame oil
• 2 teaspoons maple syrup

1. Mix all the ingredients for the dipping sauce together and season to balance the salty, tangy and sweet.
2. Stir together ingredients for the pancake mixture until smooth. Add the vegetables until well coated.
3. Preheat enough oil in a non-stick pan to coat the bottom of the pan, once the oil is hot add a ladle full of the pancake mixture, there should we an immediate sizzle, indicating the oil is hot enough. Press and smooth out the mixture. Remember a thinner batter equals a crispier pancake. Lower the heat and fry for about 4-5 minutes on one side, flip and fry until the edges are golden and crispy. Continue until all the pancakes are done.
4. To serve, sprinkle over the black sesame seeds and spring onions and serve with the dipping sauce. Enjoy!