Crispy Vegetable Pancakes with Asian Dipping Sauce

Ingredients  

• For the pancakes:
• – 1 cup grated zucchini
• – 1 cup grated carrot
• – 1/2 cup shredded cabbage
• – 2 spring onions finely sliced
• – 2 garlic cloves minced
• – 2 tbsp fresh coriander chopped (optional)
• – 2 large eggs or flax eggs for vegan
• – 1/4 cup chickpea flour or plain flour
• – Salt and pepper to taste
• – 2–3 tbsp neutral oil for frying
• For the dipping sauce:
• – 2 tbsp soy sauce or tamari
• – 1 tbsp rice vinegar
• – 1 tsp sesame oil
• – 1 tsp maple syrup or honey
• – 1 tsp finely grated ginger
• – 1 small garlic clove finely minced
• – Optional: chili flakes or a few drops of hot sauce