Tenderstem, Asparagus and Swede Spicy Pancakes

1

Gather your ingredients.

2

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

3

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

4

It should be the consistency of loose pancake batter.

5

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

6

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

7

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.

8

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.

9

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.