Place the sliced cabbage, potato, carrot, spring onions , chillies, coriander, garlic paste and lemon juice in a large bowl. Mix well.
Add the sesame seeds, soy sauce & sesame oil if using and mix again.
Add the eggs & the rice flour and mix to form a very thick batter (see photo). Taste & season if needed. If using plain flour or chickpea flour, you might need a little bit of water to form a cohesive mixture.
Heat about a tbsp of oil on a cast iron pan & drop about 1/2 a cup of the batter. Press down with the back of a spoon or a spatula to make a flat pancake about 4" across. Make a couple more on the same pan at the same time if there's space. Do not crowd them, though.
Fry for about 5 minutes on each side on low heat until crisp & the potatoes are cooked through. Repeat with the remaining batter.
Serve with chilli oil , dark soy sauce, chilli sauce or anything else you fancy.