Korean-style crispy vegetable pancakes
Yachaejeon are delicious vegan crispy vegetable pancakes, made here with a quick tamari dipping sauce. They’re quick, easy and can be adapted with whatever veg you have to hand.
Ingredients
- water125 ml
- Vegetable oil20 ml
- Tamari (or soy sauce)25 ml
- Rice vinegar15 ml
Instructions
3 steps- 1
Tip the flour and a pinch of salt into a large bowl, then whisk in 125ml/4fl oz water to create a smooth batter. Put the spinach in a clean tea towel or a few sheets of kitchen paper and squeeze out as much liquid as possible, then add to the batter. Tip in the remaining vegetables, chives and chilli and toss everything together.
- 2
Heat ½ tablespoon oil in a non-stick frying pan over a medium heat. Add a quarter of the vegetable mixture and spread out in an even layer. Cook gently for 3-4 minutes until the underside is crisp and golden. Carefully flip the pancake over and cook for a further 3 minutes. Keep the pancake warm whilst you repeat with the remaining oil and the vegetable mixture.
- 3
Combine the dipping sauce ingredients in a small bowl and serve with the pancakes.
Nutrition
1 serving ≈ 275 g
Nutrition values are estimates. - means data is unavailable.
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