Mushroom and cabbage pancake

Ingredients

• 200 g enoki mushrooms, bases removed
• 100 g shiitake mushrooms
• ½ leek, julienned
• 1 cup thinly shredded wombok
• ½ red onion, thinly sliced
• 2 spring onions, thinly chopped
• ¼ cup rice flour
• 3 eggs, whisked
• 1 tsp pureed garlic
• 1 tsp pureed ginger
• 1 tbsp red chilli paste
• 1 tbsp extra virgin olive oil
• 1 tbsp hoisin sauce, to garnish
• 2 tbsp toasted sesame seeds, to garnish
• ¼ cup fried shallots, to garnish
• ⅓ cup mayonnaise to garnish

Instructions

1. Place mushrooms, leek, wombok, red onion and half of spring onion in a mixing bowl. Sprinkle rice flour over vegetables. Season with a pinch each of salt and pepper.
2. Use hands to mix ingredients. Pour egg over vegetables. Add pureed garlic, ginger and chilli paste, and use a spatula to stir through until combined.
3. Add olive oil to a hot pan. Slide mixture into oil and shape into a pancake in centre of pan. Cook for 2–3 minutes, until underside is cooked. Use spatula to slice pancake into quarters. Flip each piece, one at a time, and cook through.
4. Serve each piece topped with hoisin sauce, toasted sesame seeds, fried shallots and a drizzle of mayonnaise.

This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.