3 large eggs
1 Tbsp crushed walnuts
1 Tbsp dried barberries (optional)
1 Tbsp plain (all-purpose) flour
Salt to taste
Ground black pepper to taste
4 Tbsp cooking oil + more as required
Herbs
150 g (51/3 oz) Chinese celery, or
40 g (11/3 oz) dried
150 g (51/3 oz) Chinese chives, or
40 g (1¼ oz) dried
150 g (51/3 oz) dill, or 40 g (1¼ oz) dried
150 g (51/3 oz) coriander leaves (cilantro),
or 40 g (1¼ oz) dried
Wash and drain fresh herbs well, then finely chop them together.
Crack eggs into a mixing bowl and beat lightly. Add herbs and all
remaining ingredients, except oil, and mix well.
Heat 4 Tbsp oil in a 20-cm (8-in) round frying pan (skillet). Add herb
mixture and spread it out evenly.
Cover pan and cook over low heat for 10 minutes or until underside
is set and lightly browned. Add a little more oil if necessary to
prevent sticking.
Cut herb pancake into wedge slices while it is still in the pan, then
turn each slice over to lightly brown the other side.
Dish out to a plate and serve warm.
Tip: Instead of pan-frying, you can also bake this dish. Pour herb
mixture into an ovenproof container and bake in a preheated oven
at 180°C (350°F) for 30 minutes or until cooked through.
If using dried herbs, mix them
together and soak mixture in
some water to rehydrate before
draining when needed.
Crack eggs into a mixing bowl
and beat lightly, then add herbs,
barberries if using, flour, salt and
pepper to taste. Mix well.
After cooking over low heat for
10 minutes, cut herb pancake
into wedge slices while it is still
in the pan and turn each one
over to brown the other side.
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