Asian-Style Carrot & Cheese Pancakes with Tangy Dipping Sauce

These crispy carrot and cheese pancakes are infused with Asian flavors and served with a tangy ketchup-mayo dipping sauce. A perfect vegetarian snack that balances sweetness, creaminess, and a hint of umami.

Steps

1. In a bowl, combine grated carrot, grated cheese, chopped onion, flour, and egg. Mix well until you get a batter-like consistency. 2. Season the mixture with salt and pepper to taste. 3. Heat vegetable oil in a non-stick pan over medium heat. 4. Scoop spoonfuls of the mixture onto the pan and flatten slightly to form small pancakes. 5. Cook for 3-4 minutes on each side, or until golden brown and cooked through. 6. In a small bowl, mix mayonnaise, ketchup, soy sauce, and sesame oil to create the dipping sauce. 7. Serve the hot pancakes with the tangy dipping sauce and garnish with chopped spring onions if desired.

1 medium carrot, grated 50g cheese (preferably mild cheddar or mozzarella), grated 1 small onion, finely chopped 2 tbsp all-purpose flour 1 egg Salt and pepper to taste 1 tbsp vegetable oil 2 tbsp mayonnaise 1 tbsp ketchup 1 tsp soy sauce 1/2 tsp sesame oil (optional) 1 tsp chopped spring onions (optional)