# TIMEOUT KITCHEN: VEGETABLE PANCAKES ASIA
Ingredients for 4 persons
For 12 pancakes
4 eggs (Size M)
80 g flour (Type 405)
1 teaspoon baking powder
½ tsp. turmeric
TOMAMI Ginger + Chilli Hot Sauce (available in the TOMAMI Shop from mid-May!)
300 g frozen Asia vegetable mix (thawed)
Beat the eggs until frothy. Mix the flour, baking powder and turmeric together and sieve over the eggs; whisk with a hand mixer to create a creamy dough. Finally add one tablespoon of oil, whisk in and season with TOMAMI Ginger + Chilli Hot Sauce. Add a little salt.
Put a plate in the oven and heat the oven to 80 degrees. Squeeze the moisture out of the Asia vegetables (!), add a little salt and stir into the dough. Heat 3-4 tablespoons of oil in a pan, add 6 heaped tablespoons of pancake mixture, gently press down and fry for 3-4 minutes over medium heat until crispy. Turn and fry the other side for another 3-4 minutes.
Drain on kitchen paper and keep warm on the plate in the oven. Fry the rest of the mixture as above. Serve with TOMAMI Ginger + Chilli Hot Sauce.
Preparation time: 30 minutes
Fresher version: Serve with cucumber salad and/or leafy salads and with TOMAMI ketchup.
Alternative seasoning: the pancake dough can also be seasoned with TOMAMI Seasoning Sauce. Instead of turmeric, add a pinch of mild curry powder.
A recipe by Stevan Paul.