Gareth Baty's Gluten-Free & Vegetarian Crispy Vegetable Pancakes

Crispy pancakes in the middle of a wooden chopping board, drizzles in a mayonnaise, surrounded by pots of chilli's, green onions, and soy sauce.

Gareth's crispy vegetable pancakes

On Friday 5th June, MasterChef: The Professionals Series 18 winner Gareth Baty joined us in the studio to show us how to make his gluten-free and vegetarian crispy vegetable pancakes, inspired by Korean vegetable pancakes. This quick and easy recipe is perfect for using up leftover vegetables lurking at the back of the fridge and can be enjoyed straight away or frozen for later!

Ingredients (pancakes)

1 courgette

1 carrot

1 onion

1 potato

½ white cabbage

2 tsp salt

130g cornflour

130ml soda water

Dipping sauce

1 tbsp sugar

2 tbsp rice wine vinegar

3 tbsp gluten-free soy sauce

Garnish

Kewpie mayonnaise

Red chilli, finely sliced

Spring onion, finely sliced

Method

  • Firstly, grate the courgette, carrot, onion, potato and white cabbage into a large bowl.

  • Add the salt and mix everything together well. Leave the vegetables to sit for 10 minutes to draw out excess moisture.

  • Transfer the vegetables to a clean tea towel (or use your hands!) and squeeze out as much liquid as possible. You should be left with approximately 500g of drained vegetables.

  • Return the vegetables to a bowl and add the cornflour. Gradually pour in the soda water, mixing as you go, until a batter forms that lightly coats the vegetables and holds together.

  • Place a frying pan over a medium-high heat and add a small amount of oil.

  • Add the vegetable mixture to the pan and flatten slightly. Cook for a few minutes on each side, turning carefully until golden brown and crispy all over.

  • While the pancake is cooking, make the dipping sauce by combining the sugar, rice wine vinegar and gluten-free soy sauce in a small bowl. Stir until the sugar has dissolved.

  • Transfer the cooked pancake to a board and cut into quarters.

  • Serve with the dipping sauce and finish with a drizzle of Kewpie mayonnaise, sliced red chilli and spring onion.

  • For batch cooking, allow the pancakes to cool completely, freeze them on a tray, then transfer to a freezer bag. They can be frozen for up to two months and reheated in the air fryer when needed.

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