vegetarian pancakes with avocado and chilli mayonnaise

If you want the ultimate weekend indulgence that’s super quick, colourful and tasty, then these pancakes will definitely make a beautiful simple supper that will have your guests wanting more.

Ingredients:

  • Half a small red cabbage, finely shredded (using a mandolin)
  • 1 medium carrot, grated
  • 1 spring onion, finely sliced
  • 2 medium garlic cloves, crushed
  • 1-inch finely grated ginger
  • 1 teaspoon smoked sea salt and freshly ground black pepper, to season
  • 1 tablespoon tamari sauce
  • 1 teaspoon Azada Olive Oil & Chilli
  • 6 large eggs, lightly beaten
  • 2 tablespoons cold water
  • 100 grams rice flour
  • Azada Olive Oil for frying

To Serve:

  • Avocado, finely sliced
  • Mayonnaise mixed with a generous dollop of chilli sauce or sriracha sauce
  • Sesame seeds
  • Finely sliced spring onion

Preparation time 20 minutes
Cooking time 30 minutes
Serves 4
Gluten free | Vegetarian 

Preparation: 

Using your hands, combine the cabbage, carrot, spring onion, garlic, and ginger in a large mixing bowl. In another large bowl, whisk together the smoked salt, tamari, Azada Olive Oil & Chilli, black pepper, eggs, water and rice flour, ensuring there are no lumps. Carefully pour over the mixed vegetables and again mix very well using your hands. Over a medium-high heat, heat a generous spoonful of Azada’s Olive Oil in a sauté pan. Using a teacup, pour the batter into the sauté pan and cook for 3 minutes on each side, ensuring that the pancake is brown and cooked through. Continue until all the batter is used. To serve. Top each pancake with a light drizzle of the chilli mayonnaise. Sprinkle with spring onions and sesame seeds and place a few avocado slices on top. Serve immediately.

Chef’s Tip

Using your hands to mix the batter will slightly soften the cabbage, making it more pliable and easier to spoon the batter.

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