Aster Greens Rice Pancakes recipe - ingredients, nutrition and when to eat it
These bite-sized pancakes are made by mixing fragrant aster greens with rice and pan-frying them until golden.
These bite-sized pancakes are made by mixing fragrant aster greens with rice and pan-frying them until golden. They’re crisp on the outside and moist inside, making them a simple way to turn leftover rice into lunch or dinner.
Vegetables · 15 minutes to cook
Nutrition (per 349.5g serving): 645 kcal · protein 15.5g · carbohydrate 87.3g · fat 24.3g · sodium 383.5mg
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: Squeeze the aster greens dry so the batter doesn’t become soggy and the edges turn nicely crisp.
Tips: If the rice is clumped together, gently loosen it with your hands before mixing to make frying easier.
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Ingredients (1 serving)
- White rice — 1 bowl
- Blanched aster greens — 50 g
- Egg — 1 pc
- Korean pancake mix — 2 Tbsp
- Sesame oil — 1 tsp
- Cooking oil — 1 Tbsp
- Salt — 0.5 g