Crispy vegetable pancakes

A golden, crispy crust that cracks under the teeth, revealing a heart of tender, steaming vegetables. The scent of toasted sesame oil and soy escapes as you cut into them.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 328
• Protein: 8 g
• Carbs: 24 g
• Fat: 22 g

Ingredients

• 300 g Chinese cabbage ( finely shredded )
• 200 g Carrot ( grated )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 2 piece Garlic ( minced )
• 100 g Wheat flour
• 2 piece Egg
• 2 tbsp soy sauce
• 1 tbsp Sesame oil
• 4 tbsp Peanut oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable prep

   Shred the cabbage into a fine julienne and grate the carrots. Slice the green onions. The vegetables must be very dry to avoid making the batter soggy.

2. Making the batter

   Whisk the eggs with the flour, soy sauce, and sesame oil. Mix until the batter is smooth and coats the spoon without any lumps.

3. Mixing and binding

   Fold the vegetables and minced garlic into the batter. The mixture should be dense: the vegetables are simply coated in a thin layer of batter.

4. Pan frying

   Heat the peanut oil in a pan. Drop small mounds and flatten them with a spatula. When the edges are colored and the pancake releases easily, flip to brown the other side.

Chef's tips

• Squeeze the grated vegetables in a cloth to extract as much water as possible before mixing.
• Do not overcrowd the pan to maintain a constant oil temperature and achieve maximum crispiness.

Storage

Store for 48h in the fridge. Reheat in a dry pan to restore the crispiness.