Classic Recipe that Never Fails Leftover vegetable pancakes Must-Try

Not necessary to weigh the ingredients, but I just want to show what I was working with.

Apart from the chives, julienne the vegetables very thinly and and put them in the microwave safe dish.

Add the mirin and sake, then microwave the contents in the dish for 1 minute on high — this will remove the raw edge off the vegetables.

Allow the dish to cool down and cut the chives to match the length of the carrots and onion.

I used my favourite soy-based seasoning. This contains common aromas such as garlic, onion, ginger, soy sauce. If you don’t have the same product, you may enjoying making your own, or keep it simple with regular soy sauce.

I wanted to add more dashi accent, so I added kombu stock powder. The sugar and the dash of curry powder is to mellow the bitter beanie flavour of the chickpea flour for the batter.

1:1 ratio of chickpea flour to potato starch. Potato starch will help tighten the batter when in contact with the heat. Chickpea flour is delightful for protein and adds body to this light dish. Lastly, add a pinch of baking soda as it will lighten the batter as well as help cook faster as the chickpea flour is raw and cake take long to cook fully.

This recipe makes two generous cutlet-sized pancakes. Oil your frying pan and bring it to temperature. Fry one at a time for safe measure: 3-4 minutes per side on medium to low heat to allow the chickpea batter time to fully cook and avoid burning.

I wanted my pancakes to be packed tightly like a croquette, so I used my spatula and the sides of the pan to do so, you make keep the shape rounder, flatter and more organic — I just did what I did for plating.

Like an okonomiyaki, I was liberal with the vegan mayo, sriracha and green onions at the end.