My Parsley in a plant pot has grown so well. Each leaf is very large and thick, and I have been trying to use the Parsley for cooking. Today I made this simple pancake. The batter is Tempura batter that I use for other vegetable pancakes. I am so glad that I tried. It was delicious. I cooked it with Sesame Oil, but you may wish to use other Oil such as Olive Oil, and enjoy it with your favourite sauce.

Makes

2 Servings

Ingredients

1 cupful (50g) coarsely chopped Parsley *OR use as much as you want
1/4 Onion *finely chopped OR very thinly sliced, Spring Onion can be used
1 tablespoon Sesame Oil *OR Oil of your choice

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

Dipping Sauce
1 tablespoon Soy Sauce
1 teaspoon Rice Vinegar *alter the amount to suit your taste
Crispy Chilli Oil OR Rāyu (Chilli Oil)

Method
  1. Mix the Batter ingredients in a mixing bowl. Alter the amount of Water to make thick Batter. *Note: The amount of Batter should be just enough to bind the ingredients together.
  2. Add Parsley and Onion to the batter, and mix well to combine. Silicon spatula is easy to use as you can scrape the chopped Parsley.
  3. Heat Sesame Oil (OR Oil of your choice) in a frying pan over medium low heat, form a large thin 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 serve with your favourite sauce. Today I mixed Soy Sauce and Vinegar, and added some Crispy Chilli Oil.