Chinese Style Radish Pancakes
These pancakes are slightly crisp on the outside and chewy on the inside. Naturally vegan, they're delicious and would make a great addition to any dinner table.
Substitute:
- No radishes? Use courgette or carrot instead.
- No baking powder? You can leave it out.
- No wasabi? Swap with chilli sauce, or use soy sauce on its own.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 4
Ingredients:
10 Radishes (100 g grated)
80 g Plain flour
1 tsp Baking powder
1½ tbsp Sesame seeds
6 tbsp Water
2 tbsp Soy sauce
2 tbsp Wasabi
Recipe:
- Grate the radishes on the large side of your grater box.
- Put the grated radishes in a bowl, add a good pinch of fine salt, mix well and leave to stand for 10 minutes.
- After 10 minutes, take handfuls of the grated radishes and squeeze out as much liquid as possible, and transfer them into another bowl.
- In a large bowl, add the flour, baking powder, sesame seeds, salt and pepper.
- Mix to combine and add the radishes and water.
- Mix well until a thick batter forms. It should be pretty sticky, but not liquid.
- Heat up a little vegetable in a frying pan. Once the pan is hot, spoon the batter on and shape them into round disks using the back of a spoon. Cook until golden brown, then flip them over and fry until both sides are golden brown.
- Mix the soy sauce and wasabi together in a small bowl.
- Serve the hot pancakes with the dipping sauce. Enjoy!
How to store
Keep the radish pancakes in an airtight container in the fridge, for up to 3 days.
Leftovers
Roughly chop lettuce and cook all of the leftover ingredients into a stir fry.
