Turnip Pancakes

Leon: Fast Vegetarian

https://www.cutoutandkeep.net/projects/turnip-pancakes • Posted by Octopus Publishing

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.

You will need

300 g Turnip 2 cm Piece of fresh Ginger , grated 300 ml Water 150 g Rice Flour 1 tsp Gram Flour 2 tsp Sesame Seeds 1 Bunch of Spring Onions , chopped, plus extra to garnish 1 tbsp Sesame Oil A pinch of Cayenne Pepper 2 Red Chillies , finely chopped 1 Clove of Garlic , crushed Salt 2 tbsp Chopped fresh Coriander 2 tbsp - 3 tablespoons Sunflower Oil , for frying

Project Budget

Time

Difficulty

Description

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.

Instructions

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.

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.

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.

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