Leek and Chilli Pancakes

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

3³⁄₄oz flour (plain)3³⁄₄oz flour (plain)
2³⁄₄oz ground rice2³⁄₄oz ground rice
2 eggs, beaten2 eggs, beaten
1 tbsp olive oil, plus extra to brush1 tbsp olive oil, plus extra to brush
2 leeks, finely sliced2 leeks, finely sliced
1 garlic clove, finely chopped1 garlic clove, finely chopped
2 red chillies, thinly sliced, half for pancakes, half for sauce2 red chillies, thinly sliced, half for pancakes, half for sauce
2 tbsp dried coriander2 tbsp dried coriander
2 tsp sesame seeds2 tsp sesame seeds
2 tbsp soy sauce2 tbsp soy sauce
1 tsp sesame oil1 tsp sesame oil
2 tbsp rice wine vinegar2 tbsp rice wine vinegar
1 tsp caster sugar1 tsp caster sugar

Directions

Whisk the flour, ground rice, ¹⁄₄ tsp salt, eggs and 200ml (¹⁄₂pt) water into a smooth batter.

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.

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.

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.