Japanese vegetable pancakes

Step 1
Place the vegetables in a bowl and mix together.

Step 2
Toss with the flour, ensuring it coats all the vegetables.

Step 3
Stir in the eggs and pinch of salt.

Step 4
Lightly grease a large non-stick fry pan with olive oil and heat over medium-high heat. You may need to re-grease between batches.

Step 5
Add heaped tablespoons of the mixture to the fry pan. Gently press to flatten. Cook until golden, approximately 3 minutes, and then turn to cook the other side.  

Serving suggestion: try spread with cream cheese to make a ‘sandwich’. 

Food safety tip: if you are packing leftovers for lunch, pancakes need to be kept cold so pack an ice brick.