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Spicy Vegetable Pancakes


  • 1 cup self-raising flour, sifted

  • 1 egg

  • 0.5-0.75 cup vegetable stock

  • a good pinch of sugar

  • a splash of soy sauce

  • 1 heaped tspn green curry paste

  • ½ cup frozen peas, thawed

  • ½ medium carrot, finely diced

  • ½ cup small cauliflower florets

  • ½ cup small broccoli florets

  • ½ medium zucchini, finely diced

  • 1 tbsp chopped fresh coriander

  • sea salt

  • vegetable oil

  • kecap manis


  • 1.

    To make the batter, mix together flour, egg, ½ cup stock, sugar, soy and green curry paste using a wooden spoon, adding a little more stock if too dry.

  • 2.

    Add the vegies, coriander and a pinch of salt. Stir until well combined.

  • 3.

    Then heat a layer of oil in a heavy-bottomed pan and drop in spoonfuls of the batter, being careful not to overcrowd. Flatten a little with a spatula and fry until golden on both sides. Drain very well on kitchen paper towels.

  • 4.

    Serve pancakes sprinkled with kecap manis.

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