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Tenderstem, Asparagus and Swede Spicy Pancakes

These delicious spicy pancakes inspired by Korean 'Yachaejeon' are a fantastic way to add more vegetables and fibre to your meals and are a hit with k...These delicious spicy pancakes inspired by Korean 'Yachaejeon' are a fantastic way to add more vegetables and fibre to your meals and are a hit with kids too. The dipping sauce is a great one to use for stir frys as well. Read more These delicious spicy pancakes inspired by Korean 'Yachaejeon' are a fantastic way to add more vegetables and fibre to your meals and are a hit with kids too. The dipping sauce is a great one to use for stir frys as well. These delicious spicy pancakes inspired by Korean 'Yachaejeon' are a fantastic way to add more vegetables and fibre to your meals and are a hit with kids too. The dipping sauce is a great one to use for stir frys as well.

Why is this healthy?

Diet

Vegan Pescatarian Vegetarian

Contains

Soy

Ingredients

Serves 2

Metric Imperial

all purpose flour (gluten-free)

or regular flour

water

add more if the batter is too dry

asparagus

Swaps: Brussels sprout, green field peas, leek, broccoli

sliced into 1cm thick pieces

tenderstem broccoli

Swaps: broccoli

chopped into 1cm thick pieces

swede

Swaps: butternut squash

julienned or coarsely grated

white onion

sliced

jalapeños

sliced optional

sesame oil

for the dipping sauce

dark soy sauce

rice vinegar

white sesame seeds

Share ingredients

Ingredients

Serves 2

Metric Imperial

all purpose flour (gluten-free)

or regular flour

water

add more if the batter is too dry

asparagus

Swaps: Brussels sprout, green field peas, leek, broccoli

sliced into 1cm thick pieces

tenderstem broccoli

Swaps: broccoli

chopped into 1cm thick pieces

swede

Swaps: butternut squash

julienned or coarsely grated

white onion

sliced

jalapeños

sliced optional

sesame oil

for the dipping sauce

dark soy sauce

rice vinegar

white sesame seeds

Share ingredients

Method

Gather your ingredients.

In a small bowl, mix together all the dipping sauce ingredients. Set aside.

Place the flour together with water into a mixing bowl. Season with salt and black pepper and mix well until fully blended.

It should be the consistency of loose pancake batter.

Add the asparagus, broccoli, swede, white onion, jalapeno to the flour mixture.

Heat half the sesame oil in a medium size pan over a medium heat. Non-stick pancake frying pans work best

Place the vegetable mixture in the centre of the frying pan and flatten it out, until 1 cm thick and cook for 6-7 minutes until the batter on the bottom gets crispy and golden. You can do this in batches if your pan isn't big enough.

Flip and cook for another 6 minutes. Flip 2 more times cooking for an extra 3 minutes on each side and adding more oil as needed until you have a lovely crust on each side. Cover the frying pan with a lid to speed up the cooking time.

Transfer to a large serving plate and serve with the dipping sauce on the side. The exterior should be crispy and the interior soft and creamy.

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