You may have never heard of white miso, but you can just buy it in the big supermarkets. And then you make these Japanese pancakes, a recipe I found in a book by Donna Hay.
Required for four people:
• 5 proteins
• 40 grams of whole grain rice flour
• 2 tbsp white miso
• 2 tbsp grated fresh ginger
• 150 kale leaf, chopped
• 320 gr Chinese cabbage, chopped
• 4 spring onions
Beat the egg whites, flour, miso and fresh ginger in a large bowl. Add kale, Chinese cabbage and spring onions and toss through. Let them pull for fifteen minutes. Heat oil in a non-stick pan and add a quarter of the cabbage mixture, press flat, fry on each side for eight minutes until the pancake is golden brown and crispy. Repeat this four times. Delicious with a carrot salad next to it, says Donna Hay. Who am I to contradict her.