After an indulgent weekend of music and food, these pork & vegetable pancakes are a perfect tasty, simple meal.
It’s been a full-on long weekend here in Adelaide and some of us are still recovering from the four day music festival, WOMADelaide. (Actually, some of us are still getting over the Adelaide Festival and Writers Week as well.) The Bloke and I are big fans of WOMADelaide and have been to every festival since it began here in Adelaide, but it takes quite a bit of stamina to get through a full four-day program. It used to be harder when we were carting three small children from stage to stage, often in searing heat, over what was then a three-day event, so I’m certainly not complaining – just commenting, is all.
The food offerings at WOMADelaide are fantastic and an important part of the entire experience. There’s a huge range of concessions serving everything from Yemeni chicken wraps and Sri Lankan street food to rose and orange blossom Afghani soft serve ice cream (which I failed to discover until the final day, much to my disappointment) and fat, fluffy, chocolate-filled organic donuts. It’s a great opportunity and accessible way to try some of the less familiar cuisines and a pretty tasty way to replace calories lost by dancing in the hot sun.
Of course I wouldn’t be much of a food blogger if I didn’t make the most of this smorgasbord, but by the end of the weekend I’m usually looking for something fresh and simple to put on the table at home. And fresh and simple is exactly what I came up with when I made these Asian pork & vegetable pancakes the other evening.
These delicious pancakes are a complete doddle to make – especially if you out-source the slicing and chopping labour to your food processor – and can be on the table in under 30 minutes. If the idea of pork doesn’t grab you, then feel free to substitute chicken mince. If you’re feeling experimental, play around with some different herbs to change the flavour profile of the dish.
Asian Pork & Vegetable Pancakes
- 250 gms 1 cup plain flour
- 4 eggs
- 80 mls 1/3 cup milk
- 1/2 tsp sesame oil
- salt and pepper
- 60 mls olive oil
- 500 gms pork or chicken mince
- 200 gms fresh mushrooms chopped
- 3 tsps fresh ginger grated
- 1 clove garlic crushed
- 1/4 of a savoy cabbage finely sliced
- 2 carrots grated
- 3 spring onions chopped
- 4 tsp toasted sesame seeds
- light sour cream
- kecap manis sweet soy sauce for drizzling
- Whisk the flour, eggs, sesame oil and milk together until smooth. Season to taste. Set aside.
- Heat half the olive in a large fry pan and cook the mince for 5-10 minutes, until well browned.
- Add the mushrooms, garlic and ginger and cook, stirring for a further 3 minutes. Remove the pan from the heat and allow the meat mixture to cool completely.
- Stir the cabbage, carrots, spring onions and mince mixture into the batter. Stir to combine.
- Heat the remaining oil and, ladling 1/2 cup of batter per pancake, cook over a medium heat until golden and crisp. Transfer cooked pancakes to a plate and keep warm until all are done, adding more oil to cook if necessary.
- Serve with a dollop of sour cream, a good drizzle of kecap manis (sweet soy sauce), a sprinkle of toasted sesame seed and plenty of fresh salad greens.