Savory Bok Choy and Carrot Pancakes

Ingredients

Bok choy

2 cups, chopped

Carrots

1 cup, grated

Green onions

1/2 cup, sliced

All-purpose flour

1 cup

Baking powder

1 teaspoon

Ground cumin

1/2 teaspoon

Ground coriander

1/2 teaspoon

Salt

1/2 teaspoon

Egg

1, beaten

Milk

3/4 cup

Vegetable oil

for frying

Instructions

1. In a large bowl, combine the chopped bok choy, grated carrots, and sliced green onions. Mix well to ensure even distribution of the vegetables.
2. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cumin, and coriander until well combined.
3. Add the beaten egg and milk to the dry ingredients, stirring until a smooth batter forms.
4. Pour the wet mixture into the bowl with the bok choy and carrot mixture. Fold gently until all ingredients are well combined, but be careful not to overmix.
5. Heat a couple of tablespoons of vegetable oil in a large skillet over medium heat. Ensure the oil is hot before adding the batter.
6. Scoop about 1/4 cup of the pancake batter onto the skillet for each pancake, leaving space between pancakes.
7. Cook for 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
8. Serve the pancakes hot with your favorite dipping sauce, such as soy sauce or a spicy chili sauce for an extra kick.