Olive Magazine

Japanese vegetable pancakes

Published: December 19, 2014 at 2:31 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal320
fat11.6g
carbs42.1g
fibre4g
protein14.5g
salt1.96g
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Try these Japanese vegetable pancakes, then check out our American pancakes, potato pancakes, okonomiyaki and more pancake recipes.

Ingredients

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

dipping sauce

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

Method

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