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Korean-style crispy vegetable pancakes
Fruit and vegetables
200g/7oz frozen
spinach
leaves, defrosted
1 red
pepper
, seeds removed and finely sliced
1
carrot
, peeled and cut into matchsticks
6
spring onions
, halved and bashed
1 bunch
chives
, roughly chopped
1 green
chilli
, thinly sliced
pinch
chilli
flakes
Cooking ingredients
2 tbsp rapeseed or olive oil
1½ tbsp tamari or reduced sodium
soy sauce
1 tbsp rice vinegar or
white wine vinegar
Baking and patisserie
125g/4½oz gluten-free plain flour
Other
salt
Back to recipe
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