Korean veggie pancakes

Start with the batter: 50g flour, 15g rice flour, 8g corn flour and 1/2 tsp baking powder, 1/2 tsp onion powder,1/2 tsp white caster sugar, 1 tsp kurkuma, salt, pepper and 110 ml ice cold water

Finely slice 1/2 carrot, 1/2 leek, 3 spring onions,50g taugé, 1/2 red onion, 50g king oyster mushrooms in long matchsticks

Briefly fry the mushrooms in sesame oil, season with salt and pepper

Use your hands to mix the veggies in a bowl with some of the batter, which should just stick to the vegetables 

Finely slice 1/2 clove of garlic and 1/2 red chili. Mix 50 ml soy sauce, 1 tbsp honey and the juice of 1/4 lime, add the garlic and chili and leave for 10 mins

Make a salad from 2 tbsp coriander leaves, 2 tbsp sliced chives, 5 hacked leaves of mint, 1/2 thinly sliced red onion, the juice of 1/4 lime and 1/2 tbsp sesame oil and 1 tbsp black sesame seeds

Flatten 2 heaps of the veggie mix and pan fry them in some olive oil, 3 to 4 mins per side 

Serve as shown. Feeds 2

(Here Ramon Brugman's original recipe in Dutch, with video)