Vegetable Pancake

INGREDIENTS:

Potatoes 2 large grated
Capsicum 1 finely chopped
Carrots 2 large grated
Sweet Corn 4-5 tbsp
Onion 1 large, thinly sliced
Eggs 1 beaten (optional)
All-purpose flour 3-4 tbsp
Rice Flour 3-4 tbsp
Salt to taste
Black pepper powder 1/4th tsp
Milk 3-4 tbsp
Vegetable oil 3 tbsp

METHOD:

Serving Size: 4-5

Wash the grated potatoes and carrots, then press with a paper towel to remove any excess moisture. Wash the chopped capsicum and keep aside.

Combine potatoes, capsicum, carrots, onion, eggs (if using), all-purpose flour, rice flour, salt, and pepper in a large bowl. Add a little milk if the batter is too thick.

Heat oil in a non-stick skillet over medium heat. Drop the vegetable mixture into the skillet. Flatten slightly and cook until golden brown on both sides.

Using a slotted spatula, transfer the pancake to a paper towel-lined tray to remove excess oil.

Serve the vegetable pancakes with either sweet chili sauce, chili garlic sauce, tahini sauce, or yogurt-mint dip and sour cream.

Comments

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