Vegetable Pancake with Sriracha Mayo (v)

Serves 2-4


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
¼ tsp white pepper powder


1 tsp seaweed powder (optional)
1 tbsp coriander, roughly chopped (optional)


1 In a large bowl, add all the batter ingredients and mix well
2 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.
3 Pan fry the pancake over low heat until both sides are golden brown.
4 Place the pancake on a plate, drizzle with the Lee Kum Kee Sriracha Mayo , sprinkle with seaweed powder and coriander before serving.


1 You can add pre-cooked pancetta/ bacon/ sausage into the batter for extra flavour and texture.
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