Korean Vegetable Pancakes

6

Serves

-

Prep Time

-

Cook Time

A great vegetarian dinner packed with all the good stuff.

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Ingredients

  • 1½ cups flour
  • ¼ cup cornflour
  • 2 teaspoons baking powder
  • 1 teaspoon garlic salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground turmeric
  • 1½ cups water
  • 2 cups grated orange kūmara
  • 1 cup diced cabbage
  • 1 courgette – cut into matchsticks
  • 1 carrot – grated
  • 1 small onion – diced
  • 1 teaspoon chilli paste
  • Fresh coriander, to garnish

Dipping Sauce

  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon water
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • ½ teaspoon sesame seeds

Method

  • Whisk the flour, cornflour, baking powder, garlic salt, pepper and turmeric in a large bowl.
  • Whisk in the water to make a batter.
  • Stir in all the vegetables and the chilli paste.
  • Heat a 20cm-diameter non-stick pan over a medium heat.
  • Spoon a sixth of the pancake mixture into the pan and spread over the base.
  • Press the mixture down well and cook until golden brown. Turn and cook the other side.
  • Continue to cook the pancakes until all the batter has been used.
  • To make the Dipping Sauce, mix all the ingredients in a small bowl.
  • Serve the pancakes garnished with coriander and with the dipping sauce on the side.