Next up was Yachaejeon-inspired vegetable pancakes. This was probably the easiest recipe of the week, coming together in about 15 minutes. These pancakes can be made as the main event or a side for part of a bigger meal. They can completely hold their own or are great with a dipping sauce and would pair perfectly with a cucumber salad.
You can use almost any vegetable making these pancakes a great way to use up odds and ends in the fridge. As we come into summer, I’ll be making these with courgettes and capsicum.
You can either make the whole batch and enjoy them cold for lunch the next day, or the batter will keep for a few days to make them fresh when you want them. We even cooked some in the office sandwich press for a shared lunch!
From the App
½ C Tapioca Flour (GoodFor)
½ C Chickpea Flour (GoodFor)
From the Fridge/Pantry
3-4 C Vegetables - I used: carrot, onion, cabbage, spring onion, parsnip
Tofu - optional
1 C Water
½ tsp salt
1tsp garlic powder if you have it
Oil for Frying (optional)
Dipping sauce to serve, see below
Start by either grating or chopping all of the vegetables. I also added half a block of grated tofu that needed to be used.
Next add the flours, garlic powder and salt to a bowl and mix together. Add ½ C water and mix, then slowly add the rest until you have a thick paste. Add all of the vegetables and mix to combine.
Fry pancakes in a frying pan on a medium heat until cooked through. Mine were probably about 6-8cm in diameter.
Serve with a dipping sauce of your choosing such as soy sauce, sriracha mayo, chilli oil or other dipping sauce.
I made a dipping sauce with soy sauce, rice wine vinegar, sriracha sauce, sesame oil, and sesame seeds. Add all to a jar and shake to mix. Adjust to taste.
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