Using my savoury pancake recipe, let’s clean up some leftover vegetables. Please remember the amount of Batter should be just enough to bind the vegetables. It is easy to multiply this recipe and you can add as much vegetables as you want if you can combine with the thick Batter.

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Makes

2 Servings

Ingredients

Firmly packed 1 cupful Vegetables *thinly sliced
*Note: You can add as much as you want if you can combine with the Batter
*Note: Today I used Spring Onion, Cabbage, Carrot and Capsicum. Broccoli Stem is very nice. Firm vegetables are more suitable.
1/2 tablespoon Sesame Oil OR Oil of your choice

Batter
1/4 cup Plain Flour
1/4 cup Potato Starch
1/4 teaspoon Salt
1 Egg
2 tablespoons Water *plus extra if required

Dipping Sauce
1 tablespoon Soy Sauce
1 tablespoon Rice Vinegar *alter the amount to suit your taste
1/2 teaspoon Sugar
Crispy Chilli Oil *OR Chilli Sauce, Chilli Flakes, etc.

Method

1. Mix all the Batter ingredients in a mixing bowl. Alter the amount of Water to make thick Batter.
2. Cut all vegetables into thin strips, add to the Batter, and mix to combine. *Note: If you use watery vegetables such as Zucchini, you might need to add extra Flour.
3. Heat Oil in a frying pan over medium low heat, form a large pancake OR 2 to 4 smaller pancakes, and cook until both sides are nicely browned and crispy.
4. Cut into smaller pieces if large, and enjoy with Dipping Sauce.