Ingredients

• 3 ounces brussels sprouts, ends trimmed, very thinly sliced (about 1 cup)
• 1 medium sweet potato, julienned (about 4 cups)
• 1 scallion, thinly sliced
• 1 large egg, beaten to blend
• Kosher salt
• 1/3 cup all-purpose flour
• 6 tablespoons vegetable oil, divided
• Sriracha, Kewpie mayonnaise, bonito flakes, and furikake (for serving)

Instructions

1. Combine brussels sprouts, sweet potato, scallion, and egg in a large bowl; season with salt. Mix with your hands until vegetables are evenly coated. Sprinkle flour over vegetables and toss to combine (mixture shouldn’t be gummy, but a handful should clump together).
2. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Add half of vegetable mixture; press into a thin even layer across bottom of skillet. Cook until pancake begins to set, about 1 minute. Drizzle 1 Tbsp. oil around edge and shake to ensure pancake can slide around; cook until golden brown underneath, about 2 minutes longer. Slide pancake onto a baking sheet or the underside of a flat pot lid, then invert pancake back into skillet. Drizzle 1 Tbsp. oil around edge of pancake and cook until second side is golden brown, about 2 minutes. Repeat with remaining vegetable mixture and 3 Tbsp. oil to make another pancake. Serve topped with Sriracha, mayonnaise, bonito flakes, and furikake.