Shred 2 savoy cabbage leaves, half a yellow onion and a handful of fresh spinach.
Add 1 grated carrot, 2tbsp plain flour, 1 tsp cornflour and 1 lightly beaten egg. Combine and form into a flat pancake to fit about an 8" frying pan. Fridge for 10 minutes.
Lightly oil the frying pan over a medium/hot heat and place pancake mixture in. Fry for 4 minutes. Flip over onto the other side and continue frying whilst you make the tangy sauce.
Tangy sauce:
Mix together, 2tbsp tomato ketchup, 1 tbsp brown sauce, 1tsp runny honey, 1 tbsp sweet chilli sauce, 1 tsp ground ginger, 1 tsp freshly grated ginger.
Spread the mixture over the pancake, turn the heat off and place a lid on the frying pan. Leave there whilst cooking the beefburger as follows.
Put a quarter pound Aberdeen Angus beefburger onto a flat dish and press down to flatten. Microwave for 2.30 minutes. Turn over and microwave for a further 2 minutes. Serve on top of the savoy pancake.
