Recipes: Japanese vegetable pancakes
Japanese vegetable pancakes

Why not try this speedy veggie supper, under 400 calories and packed with flavour?

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Total time Ready in 25 minutes
Vegetarian Vegetarian, Low-fat

Method

  1. Mix the flour, egg yolks and milk to a smooth batter and season well. Whisk the whites to soft peaks and fold into the batter. Stir in the veg.
  2. Heat a non-stick pan and spray with a tiny bit of oil. Drop in spoonfuls of the mix to make small pancakes, a few at a time, and cook until they start to bubble on top, about 5 minutes. Keep the heat about medium so the potato can cook through. Flip over and cook for 5 minutes. Sprinkle with spring onion and chilli.
  3. Mix the dipping sauce ingredients and serve with the pancakes.

Per serving

320 kcalories, protein 14.5g, carbohydrate 42.1g, fat 11.6 g, saturated fat 2.7g, fibre 4g, salt 1.96 g