Japanese Vegetable Pancakes.

Ingredients

• 50g plain flour
• 2 eggs , separated
• 2 tbsp milk
• 4 spring onions , cut into 3cm lengths (keep some to decorate)
• 50g beansprouts
• 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

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.