Trim the base of the enoki mushrooms and rinse them under cold water.

Dice the zucchini, carrot, onion, and green chilies.

Cut the rinsed enoki mushrooms into 3-4 sections.

Combine the diced vegetables and enoki mushrooms in a large mixing bowl.

Crack 3 eggs into the bowl and mix with the vegetables and mushrooms.

Season the mixture with 1 tsp salt and a pinch of black pepper.

Heat a pan with a small amount of oil and spoon the mixture into small pancake-sized portions.

Cook each pancake until golden brown on both sides.