Curried Pancakes With Leftover Veg Recipe

Got some tired old veg in the bottom of the fridge? Whip up a batch of these easy savoury, curried pancakes and fight food waste.

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These pancakes are brilliant for using up any leftover food.

You can throw any leftover veggies into the batter.

The recipe comes from chef Shane Jordan, who is a plant-based, zero waste chef and the author of Food Waste Philosophy.


  • 280g gram flour
  • 2 tbsp vegetable oil
  • 200ml water
  • 2 tbsp curry powder
  • 100 grams mixed vegetables finely chopped
  • 1 pre-cooked tin kidney beans


  1. Stir the gram flour and curry powder in a large mixing bowl.
  2. Gradually add the water and mix until the mixture resembles a pancake mix, not too runny and not too thick.
  3. Boil the mixed vegetables in water, until soft.
  4. Heat the tinned kidney beans and then add them and the boiled veg to the mixture.
  5. Heat the oil in a frying pan and spoon in one ladle of the batter. Fry on one side for a minute or two; then cook the other side by flipping with a spatula.
  6. Serve when pancakes are lightly browned on both sides.