Vegetarian Leek & Chilli Pancakes

If you fancy something with a bit of kick then you may like these vegetarian Leek and Chili pancakes with a soy & sesame dip. They're really easy to make and great as a snack or main meal.

INGREDIENTS

FOR THE PANCAKES

100g plain flour

75g Ground Rice or Plain Flour

2 eggs beaten

1 tbsp Olive oil

2 leeks (approx. 300g) finely sliced

1 garlic clove finely chopped

1 red chili, thinly sliced

2 tbsp coriander, chopped

2 tsp sesame seeds

FOR THE SOY & SESAME DIP

1 red chili finely chopped

2 tbsp soy sauce

1 tsp sesame oil

2 tbsp rice wine vinegar

2 tsp sugar

METHOD

Start by making the sauce.Place the chili in a bowl with the soy sauce, sesame oil, vinegar and the sugar and mix well together. Now we'll make the batter by placing the flour in a clean bowl, add the ground rice flour, a 1/4 tsp salt, 2 beaten eggs and 200ml water and mix all the ingredients together until you make a smooth batter.

Now in a frying pan over a low heat, heat 1 tbsp of oil and then add the leeks and cook over a low heat for about 10-15 minutes until they've softened. Then add the garlic and chili for the last minute of cooking.

Stir the leek mixture into the batter and add the chopped coriander and mix all the ingredients together. Brush a clean frying pan with a little bit of olive oil and place 4 separate tablespoons of the batter into the pan, trying to keep them separated. Sprinkle the top of each of the pancakes with some sesame seeds. Cook over a medium to high heat and flip them over to cook the other side when they're ready. These ingredients are enough to make approx. 12 pancakes. Scatter the top of each pancake with the remaining coriander.

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