Ingredients

50g plain flour

2 eggs (separated)

2 tbsp milk

4 spring onions (cut into 3cm lengths; keep some to decorate)

50g bean sprouts

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 chilli (cut into thin slices; keep some to decorate)

1 tbsp sesame seeds

Preparation

  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.

Serve with a small bowl of miso soup as an entre.

320 kcalories, protein 14.5g, carbohydrate 42.1g, fat 11.6 g, saturated fat 2.7g, fibre 4g, salt 1.96g