A vegan take on the Japanese savoury pancake. It is soo easy to make, with a frittata like filling and crispy outer edges. The toppings can be mixed up for whatever you have on hand, pickled ginger, sesame seeds and lime go wonderfully. I’ve used nori powder as I it lasts for ages so I always have some in the pantry for a salty kick. Often the pancake is served with kewpie mayo or chilli sauce like siracha but vegan mayo alternatives would also work well. I’ve gone for a dressing of whipped silken tofu with miso for a rich umami taste and slightly healthier alternative.
For the chilli paste:
1 knob of ginger
2 cloves of garlic
2 red chillies
2 tbsp tamari
1 tbsp sesame oil
1 tbsp brown sugar
500g/ ¼ white cabbage, finely shredded
2 carrots, peeled and grated
3 scallions, finely sliced (spring onions)
2 tbsp. ground flax seeds
100g plain or gluten free flour
50g buckwheat flour
230ml water (1 cup)
Pinch of salt and pepper
For the Dressing:
150g soft silken tofu
1 tbsp white miso paste
1 tsp sea salt
1 bunch of coriander
2 tbsp dried nori
Make the chilli paste by placing all ingredients together in a blender or finely chopping until you have a smooth paste.
In a large bowl, mix the flax seeds and flours with the water until you have a smooth sticky paste. Add the shredded veggies and the chilli sauce and mix everything together until evenly coated. Season well with salt and pepper.
Heat a large frying pan with vegetable oil. Spoon a quarter of the pancake mix into the pan and gently press it down into a round shape, around 2 cm thick. Fry until golden and crispy, then carefully flip over and fry the other side of the pancake. Repeat with the rest of the batter.
Blitz the tofu and miso paste together in a blender until smooth. Stir in the salt.
Garnish the pancakes with the coriander leaves, nori powder and drizzle over the tofu dressing.