Shredded Carrot-Ginger Pancakes with Asian Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve these easy pancakes as an accompaniment to stir-fried rice with tofu and steamed sugar snap or snow peas. If you have a griddle, you can cook all the pancakes in one batch. Ingredients:
2 1/2 cups coarsely shredded carrot (about 1 pound) |
1/2 cup chopped green onions |
1 teaspoon minced garlic |
1 teaspoon grated peeled fresh ginger |
1/2 cup egg substitute |
3 tablespoons cracker meal |
1/4 teaspoon salt |
1 tablespoon canola oil, divided |
cooking spray |
green onion strips (optional) |
2 tablespoons low-sodium soy sauce |
1 1/2 tablespoons water |
1/2 teaspoon minced garlic |
1/2 teaspoon grated peeled fresh ginger |
1/2 teaspoon rice wine vinegar |
Directions:
1. To prepare pancakes, combine first 4 ingredients in a large bowl. Combine egg substitute, cracker meal, and salt in a small bowl. Add egg mixture to carrot mixture; stir to blend.
2. Heat 1 1/2 teaspoons oil in a nonstick griddle or large nonstick skillet coated with cooking spray over medium-low heat. Using about 1/4 cup batter per pancake, spoon 4 pancakes onto hot pan, spreading each to a 4-inch diameter. Cook 4 minutes on each side or until bottoms are lightly browned and cooked through. Transfer to a plate; keep warm. Heat remaining 1 1/2 teaspoons oil in pan; repeat procedure with remaining batter. Transfer to a plate; keep warm. Garnish with green onion strips, if desired.
3. To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl, and stir with a whisk. Serve with pancakes.
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