Pajeon (Korean savoury pancakes)

• Self-raising flour250 g
• Free-range eggs4 eggs
• Spring onions2 bunchs
• Carrots200 g
• White cabbage¼ cabbage
• Soy sauce40 ml
• Basmati rice250 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Egg, Soya.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Put the rice on to cook following the pack instructions.250 g basmati rice
2. Make the batter. Whisk the self-raising flour, the eggs, a pinch of salt and 350 ml of cold water until smooth. Slice the spring onions, grate the carrots and finely shred the cabbage, then stir them all in.250 g self-raising flour4 eggs2 bunchs spring onions200 g carrots¼ cabbage
3. Heat a tablespoon of oil in a frying pan over a medium-high heat. Add a ladleful of batter and spread it out thinly. Fry for about 3 minutes a side until golden and crisp at the edges. Repeat, adding a little oil each time.
4. Cut the pancakes into pieces and serve with the rice and the soy sauce in a small bowl for dipping.40 ml soy sauce

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