Korean-Style Vegetable Pancakes, Vegan Pajeon
A crispy vegan pancake made with finely sliced veg-box accompanied by a dipping sauce
Carrots,Leeks,Onions,Cabbage, Mushrooms, any other veg you could add or substitute
Make the dipping sauce by combining 1 tbs soy sauce, 2 tsp white vinegar, 1 tsp brown sugar, 1 tbs sesame oil, 1 tbs sesame seeds, pinch of chilli flakes; gently heat to dissolve all the ingredients and set aside.
Finely slice vegetables in julienne strips (appx 500gm for 2 people) and add appx 250gm wholemeal flour, salt and black pepper with enough water to make a spreadable mix.
Heat oil in a heavy bottom frying pan and spread the mix in 4 separate fritters( they are easier to turn than one big one), and fry over moderate heat for 4 to 5 minutes until the bottom turns crunchy light golden brown. Flip the pancakes , add oil if neccessary and brown the other side. Make sure your mix and veg are cooked through- give it another couple of minutes if needed.
Plate up while hot and serve with dipping sauce!
This recipe is endlessly adaptable with veg type and sauce; avoid choosing veg like potatoes unless they are partly precooke- a raw spud would spoil things a bit!