Pork and wombok pancakes
* snack/serve with salad/lunch on the go.
Serves 4
200gm lean pork mince
1 cup quinoa flakes
½ cup plain flour/rice flour
2 eggs
2 tsp coconut oil
2 carrots cut into thin matchsticks
4 spring onions cut into thin matchsticks
toasted sesame seeds
½ wombok cabbage finely shredded
1 tbs fish sauce
1 tsp ground chilli or paprika
1 tsp rice malt syrup
1 garlic clove, crushed
Method
Place wombok in a heat proof bowl, sprinkle with sea salt and add 2 cups boiling water. Set aside to soak for a couple of hours, drain, refresh under cold water, then drain well.
Combine the wombok, half the amount of carrot, spring onion, all the fish sauce, chilli/paprika, rice malt syrup and garlic in a large bowl. Place in the fridge for as long as you can to develop great flavours (overnight is great).
Heat a large frypan on a high heat, add the mince and cook through, making sure you break up the lumps as much as possible. Transfer into a bowl to cool.
Combine the quinoa flakes and flour into a large bowl, whisk the eggs and 250ml of water in a small bowl. Add the egg mixture to flour and quinoa, add the mince and half the cabbage mixture.
Heat a little of the oil in a frypan, pour 1/2 cup batter into the pan. Cook for a couple of minutes each side until golden brown each side. Place on plate a cover to keep warm whilst cooking other pancakes.
Divide the cooked pancakes onto plates and top with some of the remaining wombok mixture and the sliced carrot and spring onions.
Sprinkle with sesame seeds and serve with rest of wombok mixture.
*the longer you soak the wombok cabbage the better flavour.
*simple lunch/snack.
*keeps for 5 days in fridge.
Per serve:
Calories 260 – Protein 13g, Carbs 40g, Fat 11.5g
