Japanese vegetable pancakes
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 50g plain flour
- 2 eggsseparated
- 2 tbsp milk
- 4 spring onionscut into 3cm lengths (keep some to decorate)
- 50g bean sprouts
- 1 sweet potatopeeled and shredded
dipping sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp Dijon mustard
- 1 tbsp tomato purée
- 1 red chillicut into thin slices (keep some to decorate)
- 1 tbsp sesame seeds
Nutrition: per serving
- kcal320
- fat11.6g
- carbs42.1g
- fibre4g
- protein14.5g
- salt1.96g
Method
step 1
Mix the flour, egg yolks and milk to a smooth batter and season well. Whisk the whites to soft peaks and fold into the batter. Sir in the veg.
step 2
Heat a non-stick pan and spray with a tiny bit of oil. Drop in spoonfuls of the mix to make small pancakes, a few at a time, and cook until they start to bubble on top, about 5 minutes. Keep the heat about medium so the potato can cook through. Flip over and cook for 5 minutes. Sprinkle with spring onion and chilli.
step 3
Mix the dipping sauce ingredients and serve with the pancakes.
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