Bean Sprout and Potato Pancakes
2 to 3 cups bean sprouts (soy sprouts, specifically), blanched and roughly chopped ( https://en.wikipedia.org/wiki/Bean_spro
1/2 to 1 1/2 cup flour (can be substituted with gluten-free flour)
2 eggs, beaten ( for substitute, blend in a blender until completely smooth and creamy 1/2 cup of silken tofu (the softest tofu you can find) )
1 cup finely shredded carrots
1 cup finely minced/chopped onions
1 cup finely shredded raw potato
1 teaspoon to 1 tablespoon of sriracha (add more or less if you want it less spicy or more spicy)
1/3 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon balsamic vinegar (optional)
olive oil for frying (roughly 1/3 to 1/2 cup)
1. Boil bean sprouts in water for 2 minutes and then drain of water and let cool. Roughly chop boiled sprouts into small pieces.
2. In a large bowl, add all ingredients except olive oil and mix well until completely blended together. You can add more or less flour depending on how thick or thin you want your batter. Do not dump in all your flour at once, but gradually add 1/3 cups full until you get the consistency you want.
3. In a medium sized saute pan under a medium flame, heat up olive oil. Add 1/3 cup of sprout-batter/pancake mixture and fry until golden brown. Flip over pancake and fry until golden brown. Remove from oil and drain on paper towels. Serve immediately.
You can make pancakes as large or as small as you wish, but 1/3 cup of sprout-pancake mix = a third of a serving. 3 pancakes = 1 serving.
Serve with more sriracha sauce as dipping sauce or serve with ketchup or mustard as dipping sauce.