Korean-inspired Veg Pancakes from Leftover Rice – Blender Recipe

Blender

• 1.25 cups cooked and chilled leftover rice
• 1 giant egg
• 2 tbsp arrowroot
  • cornstarch, tapioca starch
• 4 oz water
  • Add extra if wanted if batter is just too thick
• 1.5 tbsp gochujang
  • sriracha; kimchi + crimson pepper to make it spicy
• 1 tbsp rice vinegar
• 1 tsp sea salt (and to style)
• 2 tsp garlic powder
• 1/2 tsp baking powder
• 1 tbsp sesame oil

Veggie Batter

• 2 inexperienced onion stalks, chopped
• 1/2 cup finely chopped cabbage, crimson or inexperienced
• 1/4 cup matchstick carrots
  • grated
• 1 tbsp sesame seeds

Sauce combine

• 2 tbsp tahini
• 3 tbsp low-sodium tamari
  • soy sauce, liquid aminos
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 2 tbsp water