Serves:
Prep time:
| Egg Replacement Powder | 3 tsp |
| Water | 400 mL |
| Plain Flour | 2 cups |
| Potato, Peeled, Grated | 1 cup |
| Shredded Purple Cabbage | 1 cup |
| Carrot, Grated | 1 large |
| Bean Sprouts, Trimmed | 60 g |
| Green Onions, Finely Chopped | 2 |
| Button Mushrooms, Thinly Sliced Tips) | 100 g |
| Vegetable Oil | 3 tbs |
| Vegan Thick, Sweet Japanese Soy Sauce (See Tips) | 3 tbs |
| Micro Herbs, To Serve | |
| Plant Based Mayonnaise | 160 mL |
| PICKLED GINGER RADISH SALAD | |
| Red Radish, Thinly Sliced | 8 |
| Lebanese Cucumber, Thinly Sliced | 2 |
| Bean Sprouts, Trimmed | 10 g |
| Pickled Ginger | 1 tbs |
| Toasted Sesame Seeds | 1 tbs |
Method
- Whisk the egg replacement powder with 50ml of the water in a large bowl, until well combined. Whisk in the remaining water. Add flour and whisk to a thick smooth batter. Stir in potato, cabbage, carrot, bean sprouts, onions and mushrooms.
- Heat half the oil in a medium, non-stick frying pan over a medium heat. Spoon one-quarter of the mixture into pan. Spread evenly to a 14cm round. Cook for 6-8 minutes on each side until golden and crisp. Keep warm in a slow oven (150°C) while cooking remaining pancakes.
- For the salad, combine all the ingredients together.
- To Serve, place 1 pancake onto serving board or plate, drizzle with sweet soy and Birch & Waite Vegan Mayonnaise. Top with herbs. Serve with salad and remaining Birch & Waite Vegan Mayonnaise.
Tips:
To make your own vegan sweet soy combine 1 cup soy or tamari, 1 cup molasses, 2 tbs water and 2 star anise in a saucepan. Bring to the boil, boil gently until mixture thickens. Cool then pour into a sterilized bottle.
Pancakes can be made up to 4 hours in advance as they reheat well. Preheat a greased baking tray in oven, to 180°C. Place pancakes onto the hot tray and heat 10-15 minutes.
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