Wednesday, June 01, 2005

Shredded Carrot-Ginger Pancakes with Asian Dipping Sauce

Shredded Carrot-Ginger Pancakes with Asian Dipping Sauce(Adapted from CL)

16 ounces coarsely shredded carrots
1/2 cup chopped green onions
1 1/2 teaspoons minced garlic, divided
1 1/2 teaspoon grated fresh ginger, divided
2 large eggs
3 tablespoons breadcrumbs
1/4 teaspoon salt
1 tablespoon canola oil, divided
2 tablespoons soy sauce
1 1/2 tablespoons water
1/2 teaspoon rice wine vinegar

In a large bowl, mix together carrots, green onions, 1 teaspoon grlic and 1 teaspoon ginger.

In a small bowl, whisk together eggs substitute, breadcrumbs and salt. Add to carrot mixture and mix well.

Heat 1 1/2 teaspoons oil in a nonstick griddle over medium-low heat. Making 4 at a time, pour about 1/4 cup batter per pancake onto the griddle, spreading each to a 4" diameter. Cook 4 minutes on each side or until bottoms are lightly browned and cooked through. Remove and keep warm. Repeat with remaining canola oil and batter.

In a small bowl, whisk together soy sauce, water, rice wine vinegar and remaining garlic and ginger. Serve with pancakes.

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