Probably the best way to ‘eat your greens’ — this green pancake should sizzle in the pan and crackle as you slice it, and effortlessly carry the flavours of your chilli soy sauce!
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
Dipping sauce
¼ cup soy sauce
¼ teaspoon chilli flakes
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
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Recipe:
Fiona Roberts Food
Directions:
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.
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