½ large bunch English spinach, rinsed and roughly chopped
1 bunch garlic chives, rinsed and chopped
½ bunch spring onion, rinsed and chopped
1 bunch coriander, rinsed and chopped
1 cup plain flour
1 cup cold water
½ teaspoon salt flakes
2 cloves garlic, crushed
2 teaspoons finely grated ginger
¼ cup vegetable oil
¼ cup soy sauce
¼ teaspoon chilli flakes
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
Fiona Roberts Food
1For the dipping sauce, combine all ingredients together in a small bowl, stirring to combine. Set aside until required.
2Place chopped spinach, chives, spring onion and coriander together in a large mixing bowl, tossing to combine. Add ¼ cup flour, mixing through with clean hands, until all the greens are lightly dusted in flour.
3In a small mixing bowl, combine remaining flour, water, salt, garlic and ginger, stirring to combine. Pour over the greens, stirring gently to combine, until the greens are well coated.
4Heat 1 tablespoon oil in a large non-stick frying pan over a medium-high heat. Add half the batter mixture to the hot pan, spreading evenly with a spatula. Cook for 3–4 minutes each side, until pancakes are crispy and dark golden, adding extra oil if required. Repeat process with remaining batter.
5Place pancake on a clean chopping board and cut into bite sized pieces.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.