Japanese vegetable pancakes

  • serves 2
  • Easy

These Japanese vegetable pancakes with sweet potato and bean sprouts served with a spicy dipping sauce make a great healthy lunch or lighter dinner.


Mix the dipping sauce ingredients and serve with the pancakes.

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  • plain flour 50g
  • eggs 2, separated
  • milk 2 tbsp
  • spring onions 4, cut into 3cm lengths (keep some to decorate)
  • bean sprouts 50g
  • sweet potato 1, peeled and shredded

dipping sauce

  • soy sauce 1 tbsp
  • rice vinegar 1 tbsp
  • Dijon mustard 1 tsp
  • tomato purée 1 tbsp
  • red chilli 1, cut into thin slices (keep some to decorate)
  • sesame seeds 1 tbsp


Nutritional Information

  • Kcals 320
  • Carbs 42.1g
  • Protein 14.5g
  • Fat 11.6g
  • Salt 1.96g
  • Fibre 4g