Vegan Asian Style Cabbage Pancakes
The tastiest Asian style cabbage pancake - filled with a tasty mix of spring onions, cabbage and Asian flavours - easy to make and absolutely delicious!
Ingredients
For the filling
- 1 tbsp toasted sesame oil
- 1/4 green cabbage shredded
- 2 spring onions sliced lengthwise
- 2 tbsp garlic minced
- 1 tsp grated ginger
- 1 tbsp soy sauce
- Pinch chilli flakes
For the pancakes
- 100 g plain flour
- 150 ml water
For the dipping sauce
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 1/2 tsp chilli flakes
- 2 tbsp maple
- Juice 1/2 lime
- 1 clove garlic minced
- 1 tsp Siraracha
- 2 tbsp sesame seeds
Instructions
To make the pancakes
- First, add spring onions, cabbage and sesame oil to a pan and fry for 4-5 minutes until soft.
- Now add the garlic and ginger and fry for a further minute.
- Now add the soy sauce and chilli flakes.
- In a large bowl, mix the flour, water and cabbage mix
- Now preheat a nonstick frying pan with a little oil.
- Spoon the mix into the pan and spread to a flat thick pancake shape.
- Now fry for 1-2 minutes until the underside is firm. Carefully flip the pancake and then cook for another minute until the pancake is cooked through and slightly golden.
- Carefully remove from the pan and slice into squares ready to be dipped into the dipping oil.
To make the dipping sauce
- Add all the ingredients to a jar and mix thoroughly to combine.
To serve
- Sprinkle the pancake with sesame seeds and then dip in the sauce.
Notes
Serves 1-2