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Pancake

Korean-style crispy vegetable pancakes

Yachaejeon are delicious vegan crispy vegetable pancakes, made here with a quick tamari dipping sauce. They’re quick, easy and can be adapted with whatever veg you have to hand.

Ingredients:

  • 125g/4�oz gluten-free plain flour
  • 200g/7oz frozen spinach leaves, defrosted
  • 1 red pepper, seeds removed and finely sliced
  • 1 carrot, peeled and cut into matchsticks
  • 6 spring onions, halved and bashed
  • 1 bunch chives, roughly chopped
  • 1 green chilli, thinly sliced
  • 2 tbsp rapeseed or olive oil
  • salt
  • 1� tbsp tamari or reduced sodium soy sauce
  • 1 tbsp rice vinegar or white wine vinegar
  • pinch chilli flakes

Directions:

  • Tip the flour and a pinch of salt into a large bowl, then whisk in 125ml/4fl oz water to create a smooth batter. Put the spinach in a clean tea towel or a few sheets of kitchen paper and squeeze out as much liquid as possible, then add to the batter. Tip in the remaining vegetables, chives and chilli and toss everything together.
  • Heat � tablespoon oil in a non-stick frying pan over a medium heat. Add a quarter of the vegetable mixture and spread out in an even layer. Cook gently for 3�4 minutes until the underside is crisp and golden. Carefully flip the pancake over and cook for a further 3 minutes. Keep the pancake warm whilst you repeat with the remaining oil and the vegetable mixture.
  • Combine the dipping sauce ingredients in a small bowl and serve with the pancakes.