Calories 155 Fat 7.8g Saturates 3.3g Carbohydrates 20g Sugars 6.7g Protein 2.6g Salt 1.8g
Whisk together all the pancake ingredients in a large bowl and set aside for 30 minutes.
Prepare all the vegetables and set aside.
Mix together all the dipping sauce ingredients in a separate bowl and leave to infuse.
Heat the sesame oil in a wok or frying pan and add the mushrooms and asparagus. Quickly stir fry for a couple of minutes or until just beginning to soften. Transfer to a bowl and add 3 tbsp of the dipping sauce. Mix well and set aside.
To make the pancakes, heat a splash of oil in a small frying pan until very hot. Pour in a small amount of the batter and swirl to lightly coat the bottom of the pan. Cook for a couple of minutes.
Add the shredded vegetables and fresh herbs to the mushrooms and asparagus and toss to coat in the dressing.
Pile a generous helping of vegetables on to one half of the pancake in the pan and, working quickly, fold over to encase the filling.
Turn out onto a plate and serve immediately with the dipping sauce, some extra fresh herbs and some fresh lime to squeeze over.
Cheese and Chive Potato Cakes with Roasted Tomato These...
Tandoori Roasted Cauliflower This Tandoori Roasted Cauliflower dish perfectly...
Buffalo Cauliflower Tacos with Avocado Cream These Buffalo Cauliflower...