Korean style Vegetable Pancake

1

Gather your ingredients.

2

Mix the leek, carrot, sweet potato and white onion in a bowl with the flour, water and a big pinch of salt and pepper.

3

Add the sesame oil to a non-stick pan over a medium heat. In small batches, tip the vegetables into the centre and flatten out to 1-2 cms thick.

4. Cook for 6-8 minutes until coloured on one side. Use a spatula to carefully flip and cook for a further 6-8 minutes until coloured on the other side.

5

Flip again, cook for a further 3-4 mins until crispy on the first side. Repeat for 3-4 minutes on the other side to crisp up. You can use small amounts of oil as needed.

6

To make the dipping sauce, combine the soy sauce, rice wine vinegar and sesame seeds. Serve the pancake with the kimchi and spring onion and dipping sauce on the side, plus a drizzle of sriracha if you like.