LEFTOVER VEGETABLE PANCAKES

Transform leftover vegetables into leftover vegetable pancakes! A versatile batter, featuring a blend of plain flour, cornflour, and savoury spices, binds together a mix of shredded vegetables. Pan-fried to a golden brown perfection, these pancakes offer a crunch on the outside and a burst of flavours from the veggies within. Serve as a main dish or a delightful side, and elevate the experience with a side of Sriracha mayo. A quick solution for repurposing vegetables into something new and tasty.

PREP 15m

COOK 10m

TOTAL 25m

SERVES 4

Ingredients-

Batter:

  • 200g Plain flour (gluten works perfectly)

  • 4 tbsp Cornflour

  • 1/2 tsp Baking powder

  • 1/2 tsp Salt

  • 1 tsp each Garlic powder, Paprika, Turmeric, Dried parsley

  • 250g Cold water

Vegetables:

  • 600g Shredded vegetables (Peppers, spring onions, mushrooms, pak choi, white cabbage, red onion, carrots, broccoli, cauliflower, baby corn)

Instructions-

  1. Prepare Vegetables:

    • Shred all vegetables into julienne/thin strips.

  2. Make Batter:

    • In a bowl, mix all dry batter ingredients, then incorporate cold water.

    • Mix shredded vegetables into the batter until fully incorporated.

  3. Cooking Pancakes:

    • Heat a small amount of oil in a pan and fry large or smaller pancakes until golden brown on medium/high heat, around 3-5 minutes per side.

    • Achieve a golden brown colour without burning for optimal flavour.

  4. Serve:

    • Enjoy the pancakes as a main dish or as a delightful side.

    • Serve with Sriracha mayo for added flavour.

Serve and Enjoy!