Vegetable Pancake with Sriracha Mayo
What You Will Need
Ingredients
- 8 tbsp gluten free self-raising flour
- 2 eggs
- 8 tbsp water
- 50g cabbage, finely chopped into small cubes
- 25g onion, finely diced
- 25g carrots, finely diced into small cubes
- 25g sweet corn
- 15g coriander, roughly chopped
- 1 tbsp Lee Kum Kee Premium Light Soy Sauce
- ¼ tsp white pepper powder
Dressing
- 4 - 6 tbsp Lee Kum Kee Sriracha Mayo
- 1 tsp seaweed powder (optional)
- 1 tbsp coriander, roughly chopped (optional)
Made with
Lee Kum Kee products
How to make it
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In a large bowl, add all the batter ingredients and mix well
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Put 2 tbsp vegetable oil into a heated non-stick pan and pour in all the batter. Using a spatula, flatten the pancake until roughly 2 cm thick.
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Pan fry the pancake over low heat until both sides are golden brown.
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Place the pancake on a plate, drizzle with the Lee Kum Kee Sriracha Mayo , sprinkle with seaweed powder and coriander before serving.