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Spicy vegetable pancakes


  • To make the batter, combine the flour and egg with ½ cup stock, the sugar, soy and green curry paste using a wooden spoon, adding a little more stock if too dry. 
  • Then add the vegies with the coriander and a pinch of salt. Stir until well combined. 
  • Heat a layer of oil in a heavy-bottomed pan and drop in spoonfuls of the batter at a time, being careful not to overcrowd the pan. Then flatten them out a little with a spatula and fry until golden on both sides. Drain very well on kitchen paper towels. 
  • Serve the pancakes sprinkled with kecap manis.


  • 1 cup self-raising flour, sifted
  • 1 egg
  • ½-¾ cup vegetable stock
  • a good pinch of sugar
  • a splash of soy sauce
  • 1 heaped tspn green curry paste
  • ½ cup frozen peas, thawed
  • ½ medium carrot, finely diced
  • ½ cup small cauliflower florets
  • ½ cup small broccoli florets
  • ½ medium zucchini, finely diced
  • 1 tbsp chopped fresh coriander
  • sea salt vegetable oil
  • kecap manis (Indonesian sweet soy sauce)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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