Almost like a fritter, these pancakes can really be a mix of any gently sautéed vegetables brought together in a batter. They make a great light lunch or a side for grilled meat or fish. It’s also a great way to get people who usually shy away from vegetables to try something new. Give this recipe a try substituting the cabbage for the same amount of sautéed onions and swap the soy sauce for a few crushed coriander seeds to make a simplified version of an onion bhaji.
- 3 tsps toasted sesame oil, divided
- 1 ½ cups thinly sliced cabbage
- 1 small onion, thinly sliced
- 1 carrot, thinly sliced into strips
- 2 tsps grated fresh ginger
- ¼ cup all-purpose flour
- ¼ cup water
- 2 eggs, beaten
- 1 Tbsp soy sauce
- 2 Tbsps toasted sesame seeds (plus more for garnish)
- Kewpie mayo, to garnish
- Sriracha sauce, to garnish
- Sliced scallions, to garnish
- Heat 1 teaspoon sesame oil in a large skillet over medium high heat and, when shimmering, add the cabbage, onion, carrot, and grated ginger. Cook stirring often until cabbage is soft, about 6 minutes. Remove from heat and allow to cool.
- In a separate bowl whisk flour, water, eggs, soy sauce and 2 tablespoons sesame seeds together then fold in vegetables.
- Heat 1 teaspoon of sesame oil in a non-stick skillet over medium high heat and, when shimmering, add the vegetable batter to the pan by the quarter cup, cook until brown then flip and continue to cook until cooked through - about 2 minutes per side. Repeat using remaining batter and oil and serve hot with any and all garnishes.