Broccoli Rice Pancakes recipe - ingredients, nutrition and when to eat it
These bite-size pancakes are made by mixing finely chopped broccoli with rice and egg, then pan-frying.
These bite-size pancakes are made by mixing finely chopped broccoli with rice and egg, then pan-frying. The savory rice and fresh-tasting broccoli make them a good choice for lunch or dinner when you want an easy meal made with leftover rice.
Vegetables · 20 minutes to cook
Nutrition (per 319.5g serving): 517.9 kcal · protein 13.5g · carbohydrate 69.8g · fat 18.9g · sodium 238.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Wet rice can make the pancakes fall apart, so spread warm rice out for a bit to let the steam escape before using it.
Tips: Make the pancakes small rather than too large; they’ll be easier to flip and brown evenly to the edges.
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Ingredients (1 serving)
- White Rice — 1 bowl
- Broccoli — 0.5 cup
- Egg — 1 pc
- Cooking oil — 1 Tbsp
- Salt — 0.1 tsp