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 kids too. The dipping sauce is a great one to use for stir frys as well.
- Access over 800 research backed recipes
- Personalise food for your unique health needs
NUTRITION PER SERVING (Read more)
Notes
If using one of the alternatives for tenderstem broccoli, you should shred the ingredient. Likewise, if replacing swede, you should slice/julienne them.
Ingredients
Instructions
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.
Notes
If using one of the alternatives for tenderstem broccoli, you should shred the ingredient. Likewise, if replacing swede, you should slice/julienne them.