Korean-inspired Vegetable Pancakes

Looking to bring a new cuisine to your kitchen? Try our Korean-inspired Vegetable Pancakes for a simple, tasty way to mix up your meals and boost your veggie intake.

2 portions (30cm pancakes)

Preparation time: 15 minutes

Ingredients:  

4 spring onions – washed and thinly sliced into matchsticks

2 carrots – washed and thinly sliced into matchsticks

1 potato – washed and thinly sliced into matchsticks

4 tbsp vegetable oil

For the pancake batter:

100g (¾ cup) flour

40g (¼ cup) glutinous rice flour, potato starch or cornstarch

1 tsp garlic powder

120ml (½ cup) water

Salt and pepper

For the dipping sauce:

2 tbsp soy sauce

2 tbsp rice vinegar

½ tbsp sesame oil

1tsp chilli flakes – optional

Instructions:

1. Prepare the vegetables. For the spring onions, remove all the dirt and trim off the roots before slicing.
2. In a bowl, combine the spring onion, carrots, potato. Add the flour, glutinous rice flour or starch, garlic powder and water, and season with salt and pepper. Mix well with a wooden spoon until you reach the consistency of thick batter.
3. Make the dipping sauce: in a bowl combine the soy sauce, vinegar, sesame oil, and chilli flakes (if using), and mix well together. Transfer to a small serving bowl.
4. Heat 2 tbsp of vegetable oil in a large pan (where possible, avoid non-stick cookware) over medium-high heat. Swirl the oil evenly around the pan, then add the batter to the skillet and spread it out evenly. Cook for 3 minutes, then turn or flip over the pancake, and drizzle the remaining vegetable oil around the side of the pancake. Cook for another 2-3 minutes.
5. Slide into a large plate or a board. Cut into pieces and serve immediately with the dipping sauce.

Why are these Korean-inspired Vegetable Pancakes good for you ?

Carrot and spring onions are non-starchy vegetables; this group of vegetables may help decrease the risk of developing breast cancer.

Don’t forget, you can watch some of our recipes come to life on our YouTube channel.

Making small, healthy swaps like this mean you can still enjoy your favourite dishes, while also reducing your risk of breast cancer. If you enjoyed our healthy Korean-inspired Vegetable Pancakes recipe and are craving more dishes like this, download Breast Cancer UK’s FREE recipe e-book ‘Organic Flavours’. 

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