Curry pancakes

Ingredients for 4 servings:

• Pancakes:
• 120 g flour
• 350 ml milk
• 3 large eggs
• Salt
• Cayenne pepper
• 1 tbsp curry, mild
• 75 g cashew nuts, unroasted
• 350 g carrot(s)
• 400 g white cabbage
• 450 g leek
• 200 g mushrooms (shiitake)
• 2 large red chili peppers
• 40 g fresh ginger
• 3 cloves garlic
• 4 tbsp oil
• 60 g sugar
• 20 g butter
• Coriander leaves, for garnishing

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with sweet and spicy vegetables

Whisk the flour with the milk, eggs, salt, cayenne pepper, and curry powder until smooth. Roughly chop the cashews and add them. Fry in hot oil until golden brown. Stack the pancakes on top of each other and keep warm in the oven at 100 degrees Celsius. Peel the carrots and cut them lengthwise into very thin, diagonal slices. Remove the thick ribs from the white cabbage and cut the leaves into 3 cm pieces. Peel the leek and cut the white and light green parts lengthwise into 1 cm thick diagonal slices. Peel the shiitake mushrooms. Peel the chili and finely dice. Finely grate the ginger. Peel the garlic and press it through. Melt the sugar in a wide saucepan over high heat until golden brown. Add the butter and let it foam. Sauté the carrots for 3 minutes, stirring constantly. Add the cabbage and after another 3 minutes, add the leek, shiitake mushrooms, chili, ginger, and garlic. Season with salt, cover, and sauté for about 5 minutes until al dente. Fill pancakes with vegetables and garnish with coriander.