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Leek and chilli pancakes recipe
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28 ratings
These easy, savoury pancakes pair the mellow sweetness of leeks with some punchy chilli heat – served with an Asian dipping sauce, they’re delicious as a quick snack or light lunch. See method
Ingredients
- 100g plain flour
- 75g ground rice
- 2 eggs, beaten
- 1 tbsp olive oil, plus extra to brush
- 2 leeks (about 300g), finely sliced
- 1 garlic clove, finely chopped
- 1 red chilli, thinly sliced
- 2 tbsp chopped coriander, plus extra to garnish
- 2 tsp sesame seeds
For the dipping sauce
- 1 red chilli, finely chopped
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp rice wine vinegar
- 1 tsp sugar
If you don't have any leeks, try using spring or white onions instead
Each serving contains
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Energy
1205kj
287kcal
14%
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Fat
11g
16%
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Saturates
2g
10%
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Sugars
4g
4%
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Salt
1.6g
27%
of the reference intake
Carbohydrate 38.7g
Protein 9.1g
Fibre 1.7g
Method
- Whisk the flour, ground rice, ¼ tsp salt, eggs and 200ml water into a smooth batter.
- Heat 1 tbsp oil in a large nonstick frying pan. Cook the leeks over a low heat for 10-15 mins, until softened. Add the garlic and chilli for the last minute of cooking, then stir into the batter along with the coriander.
- Brush the pan with a little oil and put 4 separate tablespoons of the batter into the pan. Sprinkle the top of each with some sesame seeds. Cook the 4 pancakes over a medium to high heat for 2 mins, then flip and cook for a further minute. Repeat with the remaining batter. There should be enough to make 16-20 pancakes.
- To make the sauce, combine the chilli, soy sauce, sesame oil, vinegar and sugar in a bowl. Drizzle half over the pancakes and serve the remainder in a small bowl for dipping. Scatter with the remaining coriander to serve.
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