Vegetable Pancakes - Korean style

Korean pancakes are almost like fritters. Plenty of shredded veggies held together with simple batter. Use any veggies of choice. Batter can be gluten-free. Add herbs and spices and you have an easy meal at hand which can be put together very quickly with readymade julienne veggies.

Prep Time10 mins

Cook Time20 mins

Course: Appetizer

Cuisine: Asian

Servings: 8 pancakes

Equipment

Cast Iron pan

Ingredients

Dipping sauce -

2 tbsps Sriracha sauce
1 tbsp Rice vinegar
1 tbsp Soy sauce
1 tsp Sesame seeds

Veggie mixture -

2 cups Julienne Carrots
2 cups Broccoli slaw shredded broccoli stalks
2 cups Potato shredded if using frozen thawed and towel dried
1 Onion sliced
3 pods Garlic sliced
1 Habanero sliced
Salt

Batter mixture -

1/2 cup Brown rice flour
1/2 cup Corn flour
1/2 cup Oat flour gluten-free
2 tbsps Nutritional yeast
1 tsp Baking soda
Salt
Oil to pan-fry

Instructions

Bowl 1 - Mix all the ingredients for dipping sauce in a bowl and set aside
Bowl 2 - Mix all the ingredients under veggie mixture and set aside
Bowl 3 - Mix the batter ingredients with tablespoons of water until a pouring but thick batter is prepared
Put a cast iron pan on heat and spread a teaspoon of oil
Bowl 4 - Add 4 tablespoons of the veggie mix and add 2 tablespoons of the batter, mix to combine, pour into 1 large pancake on to prepared cast iron pan
Drizzle some oil
Turn over and fry both sides until pancake is nice and crispy
Serve with dipping sauce