Kimchi Pancake with Asian Pickled Cucumber

Kimchi Pancake with Asian Pickled Cucumber

Feeds  4-6

Preparation Time – 5-10 minutes

Cooking Time – 10-15 minutes

Ingredients –

Kimchi Pancake Mix-

2 Tbsp Quinoa flour

3 Eggs –Free range organic

2 Large Tablespoons of Kimchi

2 Tbsp kimchi juice

Dash of light soy sauce

½ Courgette – Cut in half ad thinly sliced into strips – Lightly fry before adding to the pancake mixture

½ Red onion – thinly sliced into half moons - Lightly fry before adding to the pancake mixture

½ Spring onion – Finely sliced

Good dash of white pepper

Good glug of rapeseed oil

Asian Pickled Cucumber-

½ Cucumber – Thinly sliced into strips

2 Generous glugs of rice wine vinegar

½ Red Birdseye chilli (use a medium one for less heat)- Finely Sliced- seeds removed for less spice

½ Tsp Palm sugar (regular sugar works too or honey for a healthier option)

Dash of white pepper

Squeeze of lime juice

Dipping Sauce –

2 Generous glugs of light soy sauce

2 Generous glugs of rice wine vinegar

½ Red Birdseye chilli- Finely sliced

1inch Fresh ginger- Bruised, peeled and finely sliced

Squeeze of lime

-If you prefer it a tad sweeter add ½ tsp of palm or regular sugar

Instructions –

Whisk the eggs and quinoa flour together so there’s no lumps then add in the rest of the ingredients prepared as per instructions, leaving out the rapeseed oil. In a griddle or frying pan add the rapeseed oil and heat until super hot- you can test this by adding a tiny bit of mixture and when it’s start sizzling it’s ready to go. Cook on a medium to high heat until golden and crisp on the underside and cook through on the top.

As soon as the pancakes on get the prepared cucumber into the rice wine vinegar mix and set to one side, ready to serve.

Tip – It’s great to get this made up in advance so that the cucumber gets a chance to really pickle.

For the dipping sauce, prepare and thoroughly combine in a small dipping bowl and you’re good to go. Don’t forget to have a taste to make sure the flavours balance and adjust with soy or rice wine vinegar of necessary.

Serve it up and enjoy.