Corn and Coriander Vegetable Hotcakes 玉米芫茜煎菜饼

The vegan recipe for Corn and Coriander Vegetable Hotcakes:

servings – 5 pieces


  • 1 sweet corn (cut the corn kernels off the cob)
  • 3 stalks coriander leaves (cut into fine sections)
  • 1/2 cup rice flour
  • 1/2 cup wheat flour
  • 3/4 cup water


  • 1 tsp salt
  • 1/2 tsp black pepper powder


  1. Mix the sweet corn kernels with coriander leaves, rice flour, wheat flour, water, salt and black pepper powder; mix until a smooth batter is formed.
  2. Heat oil.
  3. Pour 1/3 cup of the vegetable batter into the pan and fry both sides until golden brown; repeat this step until the batter is used up.
  4. Remove, drain and serve.
  5. Enjoy!