serves
4
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
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
- 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.
- 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.
- 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.
- Serve each piece topped with hoisin sauce, toasted sesame seeds, fried shallots and a drizzle of mayonnaise.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
