Ginger Carrot Pancakes
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
- 2 1/2 cups of coarsely shredded carrots
- 1/2 cup of chopped green onion
- 1 teaspoon of minced garlic
- 1 tablespoon of grated peeled fresh ginger
- 3 tablespoons flour
- 1/4 teaspoon salt
- 1 egg, lightly beaten
- 1 tablespoon canola oil
- 2 tablespoons low sodium soy sauce
- 1 1/2 tablespoons water
- 1/2 teaspoon minced garlic
- 1/2 teaspoon grated peeled fresh ginger
- 1/2 teaspoon rice wine vinegar
Recipe
- 1 in a large bowl, combine carrot, green onion, garlic and ginger. sprinkle flour and salt over the carrot mixture; stir to combine. pour egg over the carrot mixture and stir to blend.
- 2 heat 1 1/2 teaspoons of oil in a non-stick skillet coated with cooking spray over low heat. using about 1/4 cup of batter per pancake, spoon 4 pancakes onto hot pan, spreading each to a 4-inch diameter.
- 3 cook 4 minutes on each side or until bottoms are lightly browned and cooked through. transfer to a plate, keep warm. heat remaining oil in pan, repeat procedure with remaining batter. makes 8.
- 4 serve with a dipping sauce made by combining soy sauce, rice vinegar, water, honey, minced garlic, and grated ginger.
No comments:
Post a Comment