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Recipe by olive magazine

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1. Mix the flour, egg yolks and milk to a smooth batter and season well. Whisk the whites to soft peaks and fold into the batter. Stir in the veg.
2. Heat a non-stick pan and spray with a tiny bit of oil. Drop in spoonfuls of the mix to make small pancakes, a few at a time, and cook until they start to bubble on top, about 5 minutes. Keep the heat about medium so the potato can cook through. Flip over and cook for 5 minutes. Sprinkle with spring onion and chilli.
3. Mix the dipping sauce ingredients and serve with the pancakes.

Per serving

320 kcalories, protein 14.5g, carbohydrate 42.1g, fat 11.6 g, saturated fat 2.7g, fibre 4g, salt 1.96 g

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Ingredients

• 50g plain flour
• 2 eggs , separated
• 2 tbsp milk
• 4 spring onions , cut into 3cm lengths (keep some to decorate)
• 50g bean sprouts
• 1 sweet potato , peeled and shredded

DIPPING SAUCE

• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp Dijon mustard
• 1 tbsp tomato purée
• 1 red chilli , cut into thin slices (keep some to decorate)
• 1 tbsp sesame seeds

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 25 minutes

Vegetarian, Low-fat

Ingredients

• 50g plain flour
• 2 eggs , separated
• 2 tbsp milk
• 4 spring onions , cut into 3cm lengths (keep some to decorate)
• 50g bean sprouts
• 1 sweet potato , peeled and shredded

DIPPING SAUCE

• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp Dijon mustard
• 1 tbsp tomato purée
• 1 red chilli , cut into thin slices (keep some to decorate)
• 1 tbsp sesame seeds

Per serving

320 kcalories, protein 14.5g, carbohydrate 42.1g, fat 11.6 g, saturated fat 2.7g, fibre 4g, salt 1.96 g

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