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Asian pork & vegetable pancakes

Asian Pork & Vegetable Pancakes

Amanda McInerney of www.lambsearsandhoney.com
A delicious, quick meal. Try substituting chicken mince for the pork mince to change it around a little.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients
  

  • 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

Instructions
 

  • 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.
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