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Vegetable Pancakes with Sesame Dipping Sauce

The vegetable pancakes are a delicious recipe from Nicola Galloway ‘s Homegrown Kitchen

Use whatever vegetables you have in your fridge or garden.

Ingredients Serves 3-4

  • 3 cups grated or thinly sliced vegetables like;

  • grated carrot

  • thinly sliced red capsicum

  • thinly shredded green cabbage

  • grated kumara or potato

  • thinly sliced spring onion

  • 1/2 tsp salt

  • 1/2 cup gluten free flour

  • 2 tbsp cornflour or tapioca flour

  • About 1/3 cup water

  • Clarified ghee, avocado oil 

  • Toasted Sesame seeds for sprinkling

Sesame Dipping Sauce

  • 1 tbsp sesame seeds toasted

  • 1 tbsp rice wine vinegar

  • 1 tbsp tamari 

  • 1/2 tsp sugar

  • chilli flakes to taste

Prepare the vegetables and place them into a mixing bowl. Sprinkle over the salt and toss and scrunch the vegetables to soften.

Add the flour and water, mix until combined. If the mixture feels dry add an extra splash of water.

Combine the dipping sauce ingredients in a small bowl and set aside.

Heat a heavy based fry pan over a moderate to high heat. Add about 1/2 tsp oil to the pan.

 Scoop heaped tablespoon amounts of the pancake mixture into the pan. Cook 3-4 pancakes at a time, press them down with a spaulainto a thin pancake about 5 mm thick.

Sprinkle sesame seeds over the uncooked surface of the pancakes, then cook 3-4 minutes on each side until golden. Transfer to a plate.

Serve pancakes hot with dipping sauce.



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