
By bbc.co.uk
Crispy vegetable pancakes
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: Fri, 14 Mar 2025 04:49:38 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
58
High
Nutrition per serving
Calories881.9 kcal (44%)
Total Fat45.2 g (65%)
Carbs93.6 g (36%)
Sugars23.6 g (26%)
Protein22.9 g (46%)
Sodium2060.7 mg (103%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

150gplain flour

1 tspbaking powder

1 Tbspwhite miso paste
diluted with 150ml fl oz cold water

1egg
large, free-range

1 tspchilli flakes

3 Tbspsesame oil

250gmixed vegetables
carrots, cabbage, onions, peppers, fennel, green beans, spring onions, courgettes, finely shredded or julienned

2eggs
free-range, fried

spring onions
shredded

pickled ginger

fresh coriander leaves

chilli oil

sriracha

mayonnaise

Ketjap manis

0.5lime
juice only
Instructions
View on bbc.co.uk
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Notes
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Crispy
Easy
Go-to
Spicy