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  • Writer's pictureWendy@wendysfitness4life

Korean roasted vegetable pancakes (V)

Serves 4, kcals 294, Fibre 4.6g

  • 250g assorted leftover roasted vegetables such as carrots, parsnips and sprouts; sliced into thin matchsticks or chopped into similar-size pieces

  • ½ onion, sliced

  • 1 red chilli, sliced, de-seeded if preferred

  • sunflower oil, for frying

For the batter

  • 100g plain flour

  • 50g Brown Rice Flour

  • 2 tbsp cornflour

  • 1 tsp white granulated sugar

  • ½ tsp baking powder

  • ½ tsp sea salt flakes

  • 1 tbsp soy sauce

For the dipping sauce

  • 1 tsp sesame seeds, toasted

  • 2 tbsp rice wine vinegar

  • 2 tbsp soy sauce

  • 2 tsp white granulated sugar

  • 1 spring onion, finely chopped


  1. Put the dry ingredients for the batter in a mixing bowl. Stir briefly, then add the soy sauce and 220ml cold water. Whisk to break up any lumps; cover and chill for 30 mins. The batter will thicken slightly.

  2. Meanwhile, lightly crush the sesame seeds for the dipping sauce with a pestle and mortar or a sturdy bowl and the end of a rolling pin. Tip into a small bowl, then add 1 tbsp water and the rest of the dipping sauce ingredients. Stir and set aside.

  3. Stir the veg and onion into the batter. Heat 2 tbsp oil in a frying pan over a medium heat. Carefully ladle ¼ of the batter into the pan – you should hear it sizzle when it hits. Spread the batter thinly with the bottom of the ladle to make a pancake about 16cm wide, then scatter with some sliced chilli.

  4. Gently swirl the pan to move the oil around. After 2-3 mins, the top of the pancake will be partially cooked and the sides should have crisped up. Flip and add a little more oil, if needed, pressing the centre of the pancake a little. Fry for 2 mins more, or until golden and cooked through.

  5. Repeat to make 4 pancakes in total, then serve with the dipping sauce. Leftover pancakes can be kept chilled for up to 2 days; bring to room temperature before crisping up in a pan to serve.

  6. Tip: The plain batter, without the added veg, can be made up to 3 days ahead and kept in the fridge – just stir well before using.

  7. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.



Recipe from Tesco

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