Korean-style crispy vegetable pancakes recipe
 Yachaejeon are delicious vegan crispy vegetable pancakes, made here with a quick tamari dipping sauce. They’re quick, easy and can be adapted with whatever veg you have to hand. 125g/4½oz gluten-free plain flour200g/7oz frozen spinach leaves, defrosted1 red pepper, seeds removed and finely sliced1 carrot, peeled and cut into matchsticks6 spring onions, halved and bashed1 bunch chives, roughly chopped1 green chilli, thinly sliced2 tbsp rapeseed or olive oilsalt 125g/4½oz gluten-free plain flour 200g/7oz frozen spinach leaves, defrosted 1 red pepper, seeds removed and finely sliced 1 carrot, peeled and cut into matchsticks 6 spring onions, halved and bashed 1 bunch chives, roughly chopped 1 green chilli, thinly sliced 2 tbsp rapeseed or olive oil salt 1½ tbsp tamari or reduced sodium soy sauce1 tbsp rice vinegar or white wine vinegarpinch chilli flakes 1½ tbsp tamari or reduced sodium soy sauce 1 tbsp rice vinegar or white wine vinegar pinch chilli flakes Method Tip the flour and a pinch of salt into a large bowl, then whisk in 125ml/4fl oz water to create a smooth batter. Put the spinach in a clean tea towel or a few sheets of kitchen paper and squeeze out as much liquid as possible, then add to the batter. Tip in the remaining vegetables, chives and chilli and toss everything together.Heat ½ tablespoon oil in a non-stick frying pan over a medium heat. Add a quarter of the vegetable mixture and spread out in an even layer. Cook gently for 3–4 minutes until the underside is crisp and golden. Carefully flip the pancake over and cook for a further 3 minutes. Keep the pancake warm whilst you repeat with the remaining oil and the vegetable mixture.Combine the dipping sauce ingredients in a small bowl and serve with the pancakes. Tip the flour and a pinch of salt into a large bowl, then whisk in 125ml/4fl oz water to create a smooth batter. Put the spinach in a clean tea towel or a few sheets of kitchen paper and squeeze out as much liquid as possible, then add to the batter. Tip in the remaining vegetables, chives and chilli and toss everything together. Tip the flour and a pinch of salt into a large bowl, then whisk in 125ml/4fl oz water to create a smooth batter. Put the spinach in a clean tea towel or a few sheets of kitchen paper and squeeze out as much liquid as possible, then add to the batter. Tip in the remaining vegetables, chives and chilli and toss everything together. Heat ½ tablespoon oil in a non-stick frying pan over a medium heat. Add a quarter of the vegetable mixture and spread out in an even layer. Cook gently for 3–4 minutes until the underside is crisp and golden. Carefully flip the pancake over and cook for a further 3 minutes. Keep the pancake warm whilst you repeat with the remaining oil and the vegetable mixture. Heat ½ tablespoon oil in a non-stick frying pan over a medium heat. Add a quarter of the vegetable mixture and spread out in an even layer. Cook gently for 3–4 minutes until the underside is crisp and golden. Carefully flip the pancake over and cook for a further 3 minutes. Keep the pancake warm whilst you repeat with the remaining oil and the vegetable mixture. Combine the dipping sauce ingredients in a small bowl and serve with the pancakes. Combine the dipping sauce ingredients in a small bowl and serve with the pancakes. Recipe tips Make sure you use tamari for the dipping sauce if you want this recipe to be gluten-free.