Savory vegetable pancake

These savory vegetable pancakes make great use of leftover vegetables - just shred them fine and mix with this easy batter for a brilliant meal any time of the day. They also change with the seasons, so feel free to use whatever's around right now.

Ingredients

For the pancakes

150 g flour

1 tsp baking powder

1 tablespoon white miso paste, diluted with 150 ml cold water

1 large free-range egg

1 tsp chili flakes

3 tbsp sesame oil

250 g mixed vegetables (e.g. carrots, cabbage, onions, peppers, fennel, green beans, spring onions, courgettes), finely chopped or julienned

Topping suggestions (optional)

handful of chopped spring onions

pickled ginger

handful of fresh coriander leaves

chili oil

sriracha mayonnaise

soy sauce manis

½ lime, juice only

Preparation

1. Whisk together the flour, baking powder, diluted miso, egg, chili flakes and 1 tablespoon sesame oil in a mixing bowl.
2. Add the grated vegetables and stir until well coated.
3. Heat the remaining 2 tablespoons sesame oil in a medium non-stick skillet over medium heat.
4. Place half of the vegetable pancake batter in the pan and spread with the back of a spoon.
5. Cook for 3 minutes until crispy, flip and cook the other side for 3 minutes more.
6. Keep warm as you repeat with the remaining mix to make a second pancake.
7. Serve with the toppings of your choice.