• 1 cup shredded or finely diced purple cabbage
• 1 cup peeled or grated carrots
• 1/3 cup red onions, sliced
• 1 cup chickpea flour or all-purpose flour
• 1–2 tbsp cornstarch
• 1–2 tsp nutritional yeast
• 1 tsp baking powder
• Salt and pepper to taste
• ½–¾ cup water
• ⅓ cup crumbled tofu or chunky cottage cheese
• ¼ cup chopped spring onions
• ¼ cup chopped cilantro (coriander)
• Oil for frying
Toppings
• Sriracha
• Simple truth mayonnaise
• Sesame seeds
• Seaweed flakes
• shelled edamame
• Extra chopped spring onions
• Extra chopped cilantro
1. Prep the vegetables
Finely shred the purple cabbage and grate the carrots. Chop the red jonion, spring onions and cilantro.
2. Mix the wet base
In a large bowl whisk together the water and crumbled tofu until slightly combined.
3. Add the dry ingredients-Add the chickpea flour, cornstarch, baking powder, nutritional yeast, salt and pepper. Whisk until you have a smooth batter.
4. Fold in the vegetables- Add the cabbage, carrots, spring onions, cilantro & tofu. Fold everything together until the vegetables are well coated and you have a thick pancake mixture.
5. Cook the pancakes-Heat a little oil in a non-stick pan over medium heat. Scoop portions of the mixture into the pan and gently flatten. Cook for about 3–4 minutes per side until golden and crispy.
6. Serve: Top the hot pancakes with Asian ketchup or Sriracha, vegan mayo, sesame seeds, seaweed flakes, spring onions, edamame, and fresh cilantro.
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