Crispy vegetable pancakes

Name: Crispy vegetable pancakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Asian
Ingredients: 150g/5½oz 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; 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

Instructions

Prep:30minCook:30min

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.

Updated at: Thu, 21 Nov 2024 15:53:06 GMT