Leek and chilli pancakes

Leek and chilli pancakes recipe

4 ratings

These easy, savoury pancakes pair the mellow sweetness of leeks with some punchy chilli heat – served with an Asian dipping sauce, they’re delicious as a quick snack or light lunch. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 287 calories / serving
  • Healthy

Ingredients

  • 100g plain flour
  • 75g plain flour
  • 2 eggs, beaten
  • 1 tbsp olive oil, plus extra to brush
  • 2 leeks (about 300g), finely sliced
  • 1 garlic clove, finely chopped
  • 1 red chilli, thinly sliced
  • 2 tbsp chopped coriander, plus extra to garnish
  • 2 tsp sesame seeds

For the dipping sauce

  • 1 red chilli, finely chopped
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tbsp rice wine vinegar
  • 1 tsp sugar

Each serving contains

  • Energy

    1205kj
    287kcal
    14%
  • Fat

    11g 16%
  • Saturates

    2g 10%
  • Sugars

    4g 4%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 38.7g Protein 9.1g Fibre 1.7g

Method

  1. Whisk the flour, ground rice, ¼ tsp salt, eggs and 200ml (1/3pt) water into a smooth batter.
  2. Heat 1 tbsp oil in a large nonstick frying pan. Cook the leeks over a low heat for 10-15 mins, until softened. Add the garlic and chilli for the last minute of cooking, then stir into the batter along with the coriander.
  3. Brush the pan with a little oil and put 4 separate tablespoons of the batter into the pan. Sprinkle the top of each with some sesame seeds. Cook the 4 pancakes over a medium to high heat for 2 mins, then flip and cook for a further minute. Repeat with the remaining batter. There should be enough to make 16-20 pancakes.
  4. To make the sauce, combine the chilli, soy sauce, sesame oil, vinegar and sugar in a bowl. Drizzle half over the pancakes and serve the remainder in a small bowl for dipping. Scatter with the remaining coriander to serve.

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