Megan May’s – Kimchi Pancakes
2 Cups Kimchi
2 cups chickpea flour
1 cup filtered water
3 tbsp tapioca starch or arrowroot
2 tbsp sesame oil or coconut oil
½ avocado, sliced per person
2 tbsp cashew aioli
2 tbsp sweet chilli sauce
a few handfuls of watercress or mesclun mix
sesame seeds, to sprinkle (optional)
To prepare the kimchi batter, mix everything together in a bowl, making sure there are no lumps. Let it sit overnight, or at least 8 hours, before using – this allows it to ferment and gives a fluffier and crispier result; it also makes it more digestible. Store fermented batter in the fridge for up to 1 week.
To cook the pancakes, heat sesame oil or coconut oil in a non-stick frying pan over a medium to high heat, then spread 1 cup of mixture over the pan, about 1cm thick. Cook until golden and crispy, 3-4 minutes, then flip over and cook the other side for another 3 minutes. It’s important to cook the pancake all the way through, so give it a little extra cooking time on a lower heat if you feel it needs it.
To serve, slide the pancake onto a plate and top with avocado slices, cashew aioli, sweet chilli sauce, watercress or mesclun, and a sprinkling of sesame seeds if using.
Make time: 10 mins | Soak time: 2–4 hours | Makes: 1 cup | Equipment required: high-speed blender
1 cup cashews, soaked for
3 tbsp lemon juice
1 tbsp apple cider vinegar
½ tsp sea salt
2 garlic cloves, roughly chopped ½ shallot
½ cup ﬁltered water
5 tbsp cold-pressed olive oil, or a neutral-tasting oil like sunﬂower or safflower
This vegan aïoli is a great staple to have in your fridge for all sorts of things – burgers, kumara chips, kimchi pancakes, and more. If you don’t eat cashews, replace the cashews with avocado for a green aïoli. If you are using cashews, remember to put them on to soak ahead of time.
Drain and rinse soaked cashews thoroughly. Place all ingredients except the olive oil in a high-speed blender, and blend until creamy and smooth. With the blender running slowly, pour in olive oil and blend until incorporated.
It will keep in a clean jar in the fridge for 7–10 days.
Extracted from: Little Bird Goodness by Megan May, published by Penguin NZ, RRP: $60.00