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Korean roasted vegetable pancakes recipe

Korean roasted vegetable pancakes recipe

1 rating

Food writer, Su Scott has created this delicious veggie pancake recipe, inspired by Korean flavours that's brilliant for using up leftover roasted veg from your Sunday lunch or Christmas dinner. The savoury, sweet and spicy flavours transform leftovers into something special – you can even prep the batter in advance, so you can whip up more pancakes when you fancy! See method

  • Serves 4
  • Takes 30 minutes, plus resting
  • 294 calories / serving
  • Freezable
  • Healthy
  • Vegetarian

Ingredients

  • 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 Doves Farm Organic Brown Rice Flour
  • 2 tbsp cornflour
  • 1 tsp white granulated sugar
  • ½ tsp baking powder
  • ½ tsp sea salt flakes
  • 1 tbsp reduced-salt soy sauce

For the dipping sauce

  • 1 tsp sesame seeds, toasted
  • 2 tbsp rice wine vinegar
  • 2 tbsp reduced-salt soy sauce
  • 2 tsp white granulated sugar
  • 1 spring onion, finely chopped
1 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

    1240kj
    294kcal     15%

  • Fat

    9g 13%

  • Saturates

    1g 7%

  • Sugars

    12g 13%

  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 44.5g Protein 5.6g Fibre 4.6g

Method

  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.

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.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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