Korean vegetable pancake

  

PREP TIME

20 mins

COOK TIME

40 mins

TOTAL TIME

60 mins

  

Makes about 30 small sized pieces

Ingredients:

• 1/2 cup - Rice flour 
• 1/2 cup - All purpose flour or use Besan/Chickpea flour for healthier version 
• 1/4 cup - water to make the vegetable mix and stick well
• 2 medium sized - Finely lengthwise sliced Onion
• 2 green chillies - Finely chopped
• 2 cups - Finely lengthwise sliced cabbage
• 2 cup - Finely lengthwise sliced carrot
• 2 cup - Finely lengthwise sliced bell peppers
• 2 cup - Finely lengthwise sliced potato
• 1 cup - Chopped spring onions
• 1 tsp - crushed black pepper
• Cilantro
• Salt to taste
• 2 Tbsp or more to cook - Oil 

Preparation:

1. In a large bowl, combine all the lengthwise sliced vegetables. Make them as thin as possible (pic for example)
   
   
   
2. Add salt, rice flour and chickpea flour and mix well with a very little water. The flour should be just the right quantity to bind all veggies together (see video for example)
   
   
3. Heat a pan and add little oil
4. Make small pancakes and cook on both sides.
5. Serve with chili oil or ketchup