Here's the loot you'll need, most of which you'll already have in the cupboard.
Pancakes
3 carrots, shredded with veggie peeler
Half a small cabbage, shredded
3 spring onions, sliced thinly on an angle people
5 kale leaves, stalks removed.
1/2 cup flour
6-7 eggs.
Toasted sesame seeds & spring onion shreds for sprinkling
Japanese mayo - coles has it (and it's worth the $3.50)
Sauce
1/4 cup tomato sauce
1 1/2 tbsp Worcestershire Sauce
1/4 tsp rice wine or sake
1 tsp soy sauce
1 tbsp honey
1/4 tsp dijon mustard
1/8 tsp ground ginger (I used 1 crushed garlic clove instead)
To make the pancakes
Mix all your veg in a bowl and toss through the flour to coat. Add 6 - 7 eggs so that all veg is covered with egg.
Heat canola oil in a pan. Add heaped spoonfuls (i used tongs) to make big pancakes. Press them lightly with the spatula. Fry until they are solid and crisp underneath. I used the 'two-plate' method to flip. Use spatula to remove from pan, place on plate, cover with another plate, flip both over at the same time and then put the pancake back on the pan to cook the uncooked side. Make sense? They can be put into an oven on low heat to remain warm.
To make the sauce
Mix all those ingredients together in a pot, heat for 3-5 minutes and leave to cool. Frickin' awesome!
