Recipe

Korean courgette pancakes – with dipping sauce.

Serves: 20 minutes   |   Prep time: 15 minutes   |   Cooking time: 15 minutes

Korean   |   Vegetarian

  

Ingredients

For the pancakes:

• 500g Courgettes
• 1 x Large egg
• 250g Plain flour
• 200ml Soya milk
• 4x Spring onions
• 1 x Heaped tsp each – ground ginger, chilli powder, ground coriander and garlic granules
• Sea salt and black pepper
• Sunflower oil

For the dipping sauce:

• 60ml sweet chilli dip
• 40ml light soy sauce
• Juice x 1 lime

  

Method

1. Mix the flour, ginger, chilli, ground coriander and garlic granules together in a large bowl – season well with some salt and pepper
2. Add the milk and the beaten egg and mix to a thick batter
3. Grate the courgettes
4. Wipe and thinly slice the spring onions
5. Add them both to the batter and mix well
6. Heat a non-stick frying pan and add a little oil – drop a dessert spoon (25g) of the batter into the pan- with a spatula form into a round pancake – cook a few min each side and keep warm whilst you cook the rest
7. To make the dipping sauce add all the ingredients together
8. Serve the pancakes stacked alongside the sauce – top with chopped chillies and coriander.