Vegan Kimchi Pancakes with Wakame
Traditionally Korean, kimchi is made by salting and fermenting vegetables (most commonly cabbage). It can be spicy and is full of flavour, making it a great addition to fire up a simple recipe. Check to make sure it’s vegan, if needed. Using cornflour in the batter helps create a crispy pancake and binds the mixture without the need for an egg.
Hands-on time 30min, plus resting.
Cooking time about 35min. Serves 4
280g extra firm tofu, I used The Tofoo Co.
300g kimchi, I used Vadasz Raw Kimchi, see intro
75g cornflour
100g plain or spelt flour
6 spring onions, finely chopped
2tbsp vegetable oil
TO SERVE
10g dried wakame seaweed
4tbsp vegan mayo, I used Hellmann’s
2tbsp sweet chilli sauce
1 Coarsely grate the tofu, then pat dry with kitchen paper. Add to a large bowl. Place a sieve over another bowl/jug and measure the kimchi into it (reserve the liquid). Roughly chop the kimchi and add to the tofu bowl. Top up the kimchi liquid with cold water to make 150ml.
2 Add the cornflour, spelt flour, spring onions and some seasoning to the tofu bowl and mix to combine. Gradually mix in the kimchi water to make a batter. Set aside to rest for 10min.
3 Heat 1/2tbsp oil in a large non-stick frying pan over medium heat. Dollop in 4-5 heaped tablespoons of the mixture, spacing the dollops apart and spreading each out a little with the back of the spoon. Cook for 3-4min per side, until golden brown. Lift on to a plate or board and cover with foil to keep warm. Repeat frying with remaining oil and batter to make 16 pancakes.
4 Meanwhile, rehydrate the wakame seaweed according to pack instructions . Next, in a small serving bowl, mix the mayo, sweet chilli sauce and some seasoning.
5 Top the pancakes with the shredded seaweed and serve with the dip.
PER SERVING 449cals, 16g protein, 23g fat (3g saturates), 43g carbs (6g total sugars), 6g fibre
Wakame is a species of kelp seaweed with a distinctive strong flavour. Once rehydrated, you can toss with a drizzle of toasted sesame oil, if you like. If you can’t find wakame, nori seaweed is a great substitute (and easier to find).