Leek and Chilli Pancakes
found in Mains - Vegetarian
 | Vegetarian |  | Vegan |  | Nut Free |  | Dairy Free |
Prep: 10 minutes
Cook: 30 minutes
Cuisine: Asian
Difficulty:
Easy
These easy, savoury pancakes pair the mellow sweetness of leeks with some punchy chilli heat served with an Asian dipping sauce, theyre delicious as a quick snack or light lunch.
Ingredients
- 100g flour (plain)
- 75g ground rice
- 2 eggs, beaten
- 1 tbsp olive oil, plus extra to brush
- 2 leeks, finely sliced
- 1 garlic clove, finely chopped
- 2 red chillies, thinly sliced, half for pancakes, half for sauce
- 2 tbsp dried coriander
- 2 tsp sesame seeds
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp rice wine vinegar
- 1 tsp caster sugar
Directions
1
Whisk the flour, ground rice, 1⁄4 tsp salt, eggs and 200ml (1⁄2pt) water into a smooth batter.
2
Heat 1 tbsp oil in a large nonstick frying pan. Cook the leeks over a low heat for 10-15 minutes, until softened. Add the garlic and chilli for the last minute of cooking, then stir into the batter along with the coriander.
3
Brush the pan with a little oil and put 4 separate tablespoons of the batter into the pan. Sprinkle the top of each with some sesame seeds. Cook the 4 pancakes over a medium to high heat for two minutes, then flip and cook for a further minute. Repeat with the remaining batter. There should be enough to make 16-20 pancakes.
4
To make the sauce, combine the chilli, soy sauce, sesame oil, vinegar and sugar in a bowl. Drizzle half over the pancakes and serve the remainder in a small bowl for dipping. Scatter with the remaining coriander to serve.
