Leek and chilli pancakes recipe
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- Serves 4
- 10 mins to prepare and 30 mins to cook
- 287 calories / serving
- Dairy-free
- Vegetarian
- Healthy
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
Each serving contains
- Energy
- 1205kJ 287.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 1.6g
- Sugars
- 4g
of the Reference intake
Carbohydrate 38.7gProtein 9.1gFibre 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.
- See more Healthy snack recipes
