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Mussel and egg pancake with soy beansprouts

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 10 Jan 23
Updated: 18 Mar 24

Mussel and egg pancake with soy beansprouts

Inspired by the Thai street food dish hoi tod, this speedy savoury pancake is packed with flavour and feels fancy thanks to the mussels studded throughout.

There’s a hot disc of deliciousness for every occasion in our pancake recipes collection.

Easy
January 2023

Test kitchen approved

Serves 2
Hands-on time 20 min

Inspired by the Thai street food dish hoi tod, this speedy savoury pancake is packed with flavour and feels fancy thanks to the mussels studded throughout.

There’s a hot disc of deliciousness for every occasion in our pancake recipes collection.

Dairy-free recipes

Nutrition: per serving

Calories: 350kcals
Fat: 13.2g (2.5g saturated)
Protein: 21.5g
Carbohydrates: 34.3g (4.7g sugars)
Fibre: 4.1g
Salt: 1.6g

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Ingredients

3 tbsp plain flour
1 tbsp cornflour
2 spring onions, finely sliced
100g cooked sustainable mussel meat, rinsed
1 tbsp vegetable oil
2 medium free-range eggs
1 garlic clove, finely chopped
230g beansprouts
1 tbsp light soy sauce
Handful coriander to serve
Sweet chilli sauce and/or sriracha to serve

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Method

Put the flours in a bowl and whisk in 4 tbsp cold water plus a pinch of salt to make a batter. Stir in the mussels and half the spring onions. Heat a medium saucepan or wok over a high heat and add the oil. Tip in half the batter then crack an egg on top. Quickly spread the egg over the batter, breaking the yolk, and cook for about 3 minutes until golden underneath. Flip and cook for another minute until set. Tip onto a plate and keep warm, while you repeat with the rest of the mixture.
After you’ve cooked the second pancake, add the garlic to the pan followed by the beansprouts. Stir-fry for 1 minute, adding the soy sauce, then serve underneath the pancakes. Scatter over the remaining spring onions and coriander and drizzle with chilli sauce.