Lime Ponzu Beef Pancakes

Steps

1. Whisk eggs in a medium bowl. Add chickpea turmeric flour, a pinch of salt and water and whisk together well. Set aside to rest while you prepare the rest of the meal.
2. In a small bowl, combine first measure of lime ponzu vinaigrette, soy sauce, honey and rice vinegar and set aside.
3. For the beef, heat oil in a medium fry-pan on medium-high heat. Cook onion, carrot and salt for 2-3 minutes, stirring occasionally, until softened. Add beef, garlic and ginger and cook, breaking up beef as it cooks, for 4-5 minutes. Add lime ponzu sauce mix, along with edamame and cook a further 1-2 minutes, then turn off heat. Cover to keep warm.
4. While beef is cooking, thinly slice lettuce and cut cucumber in half lengthways and thinly slice. Place in a medium bowl along with capsicum and red onion.
5. For pancakes, heat ½ a teaspoon of oil at a time in a small, non-stick fry-pan on medium-high heat. Whisk pancake mixture again. Pour half the mixture into pan and swirl pan around so the mixture spreads out evenly. Cook for 1 minute, until pancake starts to set. Flip and cook for a further 15 seconds, until cooked through. Reduce heat if pancakes start to colour too quickly. Set aside on a plate. Repeat with remaining mixture.
6. Toss salad with remaining lime ponzu vinaigrette.
7. place a pancake onto each plate. Top with lime ponzu beef, salad, mung bean sprouts and mint. Squeeze over a lemon wedge just before eating.