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Turnip Pancakes

Extract from Leon: Fast Vegetarian • By Jane Baxter • Published by Octopus Books


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Leon: Fast Vegetarian
Makes 10 pancakes (Enough for 4-6)
Preparation time: 10 minutes
Cooking time: 20 minutes

These pancakes are a cross between the Chinese yum cha version and Korean chive pancakes. Good as a starter, main or party food.

Posted by Octopus Publishing Published See Octopus Publishing's 53 projects »

© 2024 Jane Baxter / Octopus Books · Reproduced with permission.
  • Step 1

    Peel and grate the turnips. Place in a pan with the grated ginger and the water and bring to the boil. Reduce the heat and simmer for 10 minutes, then drain, reserving the cooking liquid. Set aside and leave to cool until tepid.

  • Step 2

    Place the rest of the ingredients apart from the sunflower oil in a bowl and slowly add the reserved cooking liquid, whisking until a smooth batter is formed – it should have the consistency of double cream. Add the grated turnip and check the seasoning.

  • Step 3

    Heat 1 tablespoon of sunflower oil in a non-stick frying pan and drop in the batter a dessertspoon at a time, to form small round pancakes – flatten them a little with the back of a spoon.

  • Step 4

    Cook for a few minutes on each side until golden, then serve sprinkled with extra spring onion.

    Tips: These are great served with a soy, fresh ginger and chilli dipping sauce

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