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Leek and chilli pancakes recipe

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

  1. Whisk the flour, ground rice, 1/4 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 minutes, 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 minutes, 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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  • Ingredients

  • 100g (3 1/2oz) plain flour
  • 75g (3oz) ground rice or 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
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  • Energy 1204kj 287kcal 14%
  • Fat 11.2g 16%
  • Saturates 2g 10%
  • Sugars 3.8g 4%
  • Salt 1.6g 27%

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

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