Korean vegetable pancakes
quick, tasty and healthy
Ingredients
Filling
- 200 g vegetables e.g. white or red cabbage, leeks, green beans, carrots, cauliflower etc.
- 1 el fresh herbs for example, coriander, parsley, or chives
- 1/2 tl Korean red chilli flakes or other red chilli flakes
Batter
- 100 g flour
- 30 g rice flour
- 20 g corn flour
- 1 tl baking powder
- 1 tl sugar
- 1 tl salt
- 220 ml cold water
- oil for frying
Instructions
For the filling
- Coarsely grate or finely julienne hard vegetables such as carrots, cabbage, celeriac, etc. Vegetables with a long cooking time such as green beans should be pre-cooked briefly. Slice leeks into very thin strips. Slice champignons or other mushrooms into thin slices or strips. Cauliflower or broccoli in small florets, thinly slice or grate broccoli and cauliflower stems.200 g vegetables
For the batter
- Sift the flours, salt and baking powder and mix everything together with a whisk.100 g flour, 30 g rice flour, 20 g corn flour, 1 tl baking powder, 1 tl salt
- Add the cold water and sugar and stir to form a batter.1 tl sugar, 220 ml cold water
- Mix the veggies, spices and chilli flakes into the batter.1 el fresh herbs, 1/2 tl Korean red chilli flakes
- Heat a thin layer of oil over medium-high heat in a frying pan.oil for frying
- Using a ladle or 2 tablespoons, scoop a mound of the batter with veggies into the pan and flatten slightly. Fry 2 to 3 pancakes at a time (depending on size of pan).
- Fry the pancakes for 2 to 3 minutes on each side until they are nicely golden brown with crispy edges. Place the pancakes out of the pan on kitchen paper for a moment to soak up the excess oil.
- Eat directly with this delicious soy sauce and this lime leaf-wasabi mayo and some crisp green salad.
Notes
If you don't have all three flours in stock, you can replace it by using more of one of the other flours.
Nutrition
Calories: 115.6kcalCarbohydrates: 24.1gProtein: 3.8gFat: 0.7gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 486mgPotassium: 107.2mgFiber: 2.1gSugar: 0.8gVitamin A: 1800.3IUVitamin C: 4.4mgCalcium: 58.4mgIron: 0.7mg
Tried this recipe?Let us know how it was!