Serves 4 as part of a lunch – makes roughly a dozen pancakes depending on their size.
1. Start by making your pickle, but unlike many other pickles that improve with a little time don’t do this the day before as the cucumber will become slimy. Place the washed cucumber on a firm, flat, clean surface. Whack it firmly with the flat side of a heavy cleaver or the bottom a frying pan. Repeat all down its length until it is completely smashed. Chop the cucumber crosswise into 3cm pieces and transfer to a sieve or colander set in a bowl. Toss with salt and refrigerate for 10 minutes. Discard the extracted liquid and transfer the chopped cucumber to the bowl.
2. Add the garlic, chilli, the vinegar, sugar and the sesame oil to the bowl and stir well to combine.
3. In a separate bowl whisk your sauce ingredients together and set aside while you make the pancakes.
4. In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, chilli flakes and salt. Gradually sift in the flour and stir until combined, then fold in your cabbage, mushrooms, garlic and spring onions (leave a few back to serve).
5. Warm a good splash of vegetable oil in a non-stick frying pan over medium-high heat until glistening. Ladle the batter into the skillet to about the size of teacup saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest.
6. To serve scatter super seed mix, leftover spring onions and a good dollop of your spicy sauce.
Prep: 15 mins
Cook: 20 mins
For the sauce:
1⁄2 cup thick yoghurt 2 tablespoons soy sauce 2 teaspoons Sriracha (more if you like it hot!)
Zest of 1 lime large handful coriander, finely chopped
For the pancakes:
5 large free range eggs
2 teaspoons soy sauce
1 teaspoon sesame oil
Big pinch sea salt
1⁄2 teaspoon dried chilli flakes or chilli powder
1/3 cup plain flour – you can use spelt if you like 2 cups loosely packed shredded cabbage (Savoy, Chinese, White, Red or Sweetheart cabbage are all fine). Best to do this with a mandolin if you have it
1 bunch spring onions, trimmed and sliced thinly at an angle
100g small chestnut mushrooms, finely chopped (not sliced)
1 clove garlic, minced
Vegetable oil, for frying
For the pickle:
1 teaspoon sea salt
2 large red chillies, finely chopped
1 small Thai red chilli, optional if you like it really hot
1 garlic clove, finely chopped
1 teaspoon white sugar
1 tablespoon rice wine vinegar
1 teaspoon sesame oil pinch white pepper
2 tablespoons The Food Doctor Super Seed mix, toasted