1 Grated potato
1 Grated sweet potato
1 Grated carrot
1 Large piece of Cabbage – equivalent of 2 cups thinly sliced (I use a mandoline)
1 Large onion or 2 green onions thinly sliced
Handful of parsley leaves
A few pieces of brocoli florets thinly sliced (optional)
A few pieces of cauliflower florets thinly sliced (optional)
3/4 Cup all purpose flour
1/2 Cup Milk
2 Eggs at room temperature
Salt & Pepper to taste
Vegetable oil – 3 Tablespoons to fry the pancakes.
Couldn’t be simpler – In a large bowl, stir in all the cut vegetables – I use a mandoline and place it over the bowl, so I can grate or slice the vegetables very thinly directly in the bowl.
In a separate medium size bowl, mix the flour with salt and pepper and using a whisk, stir in the eggs at room temperature and the milk. Mix well to avoid any lumps. Pour the mixture in the vegetables bowl and mix well and ensure all the vegetables are covered with batter.
Heat a frying pan and pour the vegetable oil. Once the oil starts to smoke, reduce the heat to medium and using
a medium size spoon, drop the vegetables in a round shape and fill the pan with them. Cook them until brown and crispy and flip them over. Cook for another few minutes, until both sides are brown and crispy.
4 Tablespoons Mayonnaise
2 Teaspoons Sambal Oelek
Mix both ingredients in a small bowl, until you have a pink mixture. Serve with the pancakes. Delicious !
TIP DU JOUR : If you are using a grater to cut your vegetables, they will produce a lot of liquid. Before you stir the batter over them, remove as much liquid as possible. You can do so by placing them on a tea towel and squeeze the liquid out of the vegetables, otherwise you will end up with a very liquid batter which will not hold well.