Japanese vegetable pancakes
Preparation 15 mins | Cooking 20 mins | Makes 2 as main, or 4 as entree
1 cup plain flour
2 free-range eggs
1 cup iced water
Pinch of salt
3 cups shredded savoy cabbage
1 carrot, peeled and coarsely grated
2 green onions (shallots), finely sliced, plus extra to garnish
2 tbs vegetable oil
2 tsp sesame oil
Kewpie mayonnaise and kecap manis (sweet soy sauce), to serve
Step 1 Place flour, eggs, water and salt into a large bowl and whisk until a smooth batter forms. Stir in cabbage, carrot and green onion. Stand for 5 minutes.
Step 2 Heat 1 tbs vegetable oil and 1 tsp sesame oil in a large (base about 23cm) frying pan over medium-high heat. Add half of the cabbage mixture to pan, forming a large pancake. Cook for 4-5 minutes or until golden brown, carefully flip and cook for a further 4-5 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining vegetable oil, sesame oil and batter to make two pancakes.
Step 3 Place pancakes on serving plates, scatter with extra green onions. Drizzle with mayonnaise and kecap manis and serve.
Good for you ... Savoy Cabbage
An excellent source of vitamin C, which contributes to the normal functioning of our immune system.
Provides folate, one of the B group vitamins that is needed for normal formation of blood cells.
A source of dietary fibre, which helps the intestine to function normally and keep us regular.
The darker the leaves, the higher the vitamin content.