3/4 cup chickpea flour
1 small onion, finely chopped
1 clove garlic, minced
1/2 tsp ginger, grated
1/4 tsp turmeric
1/4 tsp salt
1/2 cup chopped kimchi
1/2 cup water, or just enough to create a pancake-like batter consistency
1 spring onion, chopped
Cashew mayonnaise (see recipe on opposite page)
Asian salad (see recipe on opposite page)
1. Mix chickpea flour, onion, garlic, ginger, turmeric, and salt together. Add in enough water to create a pancake-like batter consistency. Mix well. Stir in kimchi.
2. Heat a non-stick pan and spray lightly with oil. Spoon about a tablespoon of mix onto the pan.
3. Cook on medium heat until golden.
4. Flip and cook until the other side is golden.
1 cup cashews
¼ cup boiling water
Salt to taste
Optional: roasted garlic
Add all ingredients to a food processor and whizz!
1 red chilli
1 spring onion
4 Tbl coriander
Slice all ingredients into thin batons and mix together.
When pancakes are cool, pipe or spoon a dot of the mayonnaise in the centre, and place a small amount of salad on top.