Crispy veggie pancakes 🥔🥬✨
INGREDIENTS
4
servings
1 medium sweet potato, julienned
1 zucchini, julienned
1 leek, thinly sliced
1 tsp salt
2 eggs
60–70 g flour
Spring onions, chopped
Black pepper
Olive oil
INSTRUCTIONS
- 1
Place the sweet potato, zucchini and leek in a large bowl.
- 2
Add salt, mix well and let sit for 10 minutes to soften and release moisture.
- 3
Squeeze out as much liquid as possible from the vegetables.
- 4
Add eggs, flour, spring onions and pepper.
- 5
Mix until everything is well coated.
- 6
On a lined baking tray, shape the mixture into flat rounds.
- 7
Brush lightly with oil.
- 8
Bake at 180°C fan (356°F) for 20–25 minutes until golden and crispy on the edges.
(You can also cook them in the air fryer.)
- 9
Serve topped with a sunny-side-up egg and crispy chili oil.