Ribbon slice 1 savoy cabbage leaf, 1 spring onion, half a kale leaf, 2tbsp finely chopped fresh spinach and 2tbsp finely sliced mushrooms.
Place in a bowl & add 1 grated carrot & pinch salt/pepper. Add 20g plain flour & 1tsp cornflour. Mix with hands to coat well. Stir in 1 lightly beaten egg & shape into ovals.
Use a draining ladle like this to form the pancakes if you have one. This allows excess liquid to drain before frying.
Brush a frypan with oil and heat on medium heat. Flatten pancakes in pan and fry for 3 mins each side or until crispy golden frying a beef burger alongside it.
Meantime make a tangy sauce: mix together 2tbs tomato ketchup, half tbsp of each Worcester sauce, dijon mustard, honey & soy sauce; quarter tsp ground ginger, 1tbsp mayonnaise or horseradish sauce, 1 tbsp water.
Put pancakes & burger on serving plate. Turn off cooker heat an put the tangy sauce ingredients in the frypan and stir 2 mins until thickened and warmed through. Serve tbsp. on top of pancakes and burger. Enjoy.
