Sweet Potato Stem and Perilla Pancake recipe - ingredients, nutrition and when to eat it
Finely chopped sweet potato stems are mixed with perilla seed powder and pancake mix, then pan-fried until golden.
Finely chopped sweet potato stems are mixed with perilla seed powder and pancake mix, then pan-fried until golden. They’re nutty and mild, with a pleasant crunch from the stems. Serve them as a summer side dish or for a simple dinner.
Side dishes · 20 minutes to cook
Nutrition (per 223.5g serving): 331.3 kcal · protein 6.7g · carbohydrate 36.6g · fat 17.5g · sodium 789.4mg
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: After blanching the sweet potato stems, squeeze out plenty of water so the batter doesn’t get too thin.
Tips: Make small pancakes, about a spoonful of batter each, for easier flipping and crisp edges.
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Ingredients (1 serving)
- Sweet potato stems — 100 g
- Perilla seed powder — 1 Tbsp
- Korean pancake mix — 4 Tbsp
- Water — 4 Tbsp
- Cooking oil — 1 Tbsp
- Salt — 0.3 tsp