Winter vegetable pancakes.
Winter vegetable pancakes.William Meppem

These pancakes are great,but you could top them with Otafuku sauce and Japanese mayonnaise and take them in an okonomiyaki direction.

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Ingredients

  • 100g cabbage,diced

  • ½ small bunch cavolo nero,shredded

  • 10 Brussels sprouts,shredded

  • 1 carrot,grated 

  • 4 large spring onions,finely sliced 

  • 1 tsp salt

  • 1 cup self-raising flour

  • 1 egg

  • 8 tbsp olive oil

  • 1 cup sour cream

  • ¼ cup finely shredded dill

  • ¼ cup finely chopped chives

  • salt and black pepper,to season

  • lemon wedges,to serve

Method

  1. 1. Combine the cabbage,cavolo nero,Brussels sprouts,carrot,spring onion and salt in a large bowl and mix to combine. Allow to stand for 10 minutes,then mix through the flour,egg and ½ a cup of water. Depending on how much liquid comes out of the vegetables you may need to add additional water to form a batter. 

    2. Heat a large frying pan over low-medium heat. Add about ¼ of the oil and about 2 cups of the batter and vegetables to the pan and fry for about 8 minutes,covered,until the vegetables are wilted and the pancake is browned. Flip over and cook for a further 6-8 minutes until the pancake is cooked through. Repeat for the remaining batter. 

    3. Serve the pancakes with sour cream and herbs,seasoned very well with salt and pepper,and with lemon wedges to squeeze over the top. 

    Adam's tip Try the vegetable pancakes variously with corn,grated zucchini,onions or chickpeas,or add cheese. Or try the larb with beans,edamame or the vegies you might use in sang choy bao.

    Also tryAdam Liaw's mushroom larb

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Adam LiawAdam Liaw is a cookbook author and food writer,co-host of Good Food Kitchen and former MasterChef winner.

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