I love cabbage, carrots, green onions, and, of course, the potato. I decided to make a pancake out of them (which you can make GF by using GF flour and GF soy sauce). I call this “Rainbow Jeon” because of how colorful they turned out. And I love the idea of cutting them up into little rectangles, because they remind me of those small mini-sandwiches you get when you go to those fancy afternoon teas.
You don’t need a dipping sauce for these either. The batter is infused with garlic powder, onion powder, and soy sauce, making each bite a massive umami bomb.
I don’t really have much more to say about this recipe (I’m such a terrible blogger), so I’ll leave you to it. Make this. You will love it. My husband ate the whole thing by himself.
Rainbow Jeon (Pancakes)
4 servings
Ingredients
- 1 jalapeno, seeded and sliced
- 1 russet potato, julienned
- 1 large carrot, julienned
- 4 leaves red cabbage, julienned
- 4 green onions, chopped
- 1/2 cup JUSTEgg (or plant milk)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup flour (can substitute in GF flour)
- 2 tbsp potato starch
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp soy sauce
- 1 tbsp oil, for frying
- 1 tbsp black sesame seeds halved
Instructions
- After chopping up all the vegetables, add them to a large bowl.
- Add the liquid egg replacer (or plant milk), together with the flour, potato starch, salt, pepper, onion, powder, and garlic powder. Add soy sauce and mix everything together.
- In a medium non-stick pan, add oil over medium high heat. When the oil begins to shimmer, pour the entire contents of the bowl into the pan.
- Cook for about 3 minutes, until the underside is golden brown. Flip using a large spatula. Sprinkle with sesame seeds. Cook for an additional 2 minutes and then flip once more.
- Cook for 1 more minute and then remove from the pan. Cut into rectangular pieces.
Video
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