1. Combine the cabbage, cavolo nero, Brussels sprouts, carrot, spring onion and salt in a large bowl and mix to combine. Allow to stand for 10 minutes, then mix through the flour, egg and ½ a cup of water. Depending on how much liquid comes out of the vegetables you may need to add additional water to form a batter. 

2. Heat a large frying pan over low-medium heat. Add about ¼ of the oil and about 2 cups of the batter and vegetables to the pan and fry for about 8 minutes, covered, until the vegetables are wilted and the pancake is browned. Flip over and cook for a further 6-8 minutes until the pancake is cooked through. Repeat for the remaining batter. 

3. Serve the pancakes with sour cream and herbs, seasoned very well with salt and pepper, and with lemon wedges to squeeze over the top. 

Adam's tip Try the vegetable pancakes variously with corn, grated zucchini, onions or chickpeas, or add cheese. Or try the larb with beans, edamame or the vegies you might use in sang choy bao.

Also try Adam Liaw's mushroom larb