Vegetable pancakes

Etape 1 /7

Peel and wash the carrots and turnips. Wash the courgette as well, but without peeling it. Wash the spring onion and cut it in half.

• 150g Carrots
• 150g Long turnip
• 150g Courgette
• 1.5 Spring onion

Etape 2 /7

Place the onion in the mixer bowl with the Ultrablade knife attached. Lock the lid with the cap and press start. Remove the chopping knife.

• 1.5 Spring onion

Etape 3 /7

Grate the vegetables in the mixer bowl with the vegetable-slicer and large grating disc attached, and set aside.

• 150g Carrots
• 150g Long turnip
• 150g Courgette

• Shred & Slice

Etape 4 /7

Place the grated vegetables, cornflour, chopped spring onion, chopped coriander and curry powder in a bowl and mix with a spatula.

• 150g Carrots
• 150g Long turnip
• 150g Courgette
• 1.5 Spring onion
• 6tbsp Cornflour
• 3tbsp Chopped fresh coriander
• 1tsp Curry powder

Etape 5 /7

In a small bowl, mix together all the ingredients for the sauce: the salted soy sauce, water, brown sugar, chopped ginger and chilli.

• 5tbsp Salted soy sauce
• 3tbsp Cold water
• 1.5tbsp Brown sugar
• 1.5tsp Chopped fresh ginger
• Chili to taste

Etape 6 /7

Heat a drizzle of peanut oil in a frying pan, then spoon over the vegetables. Distribute evenly. Cook over medium heat for about 4 minutes on each side, until golden (flip with a spatula). Repeat until all the vegetables have been used up.

• 1fillet Peanut oil

Etape 7 /7

Dip in the sauce and enjoy.