Radish Greens and Perilla Rice Pancakes recipe - ingredients, nutrition and when to eat it
These golden rice pancakes are made by mixing leftover rice with dried radish greens and perilla powder.
These golden rice pancakes are made by mixing leftover rice with dried radish greens and perilla powder. The nutty aroma of perilla, soft rice, and chewy greens come together for an easy meal on a chilly day.
Vegetables · 20 minutes to cook
Nutrition (per 331.5g serving): 506.5 kcal · protein 15.8g · carbohydrate 78.5g · fat 12.9g · sodium 271.2mg
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: If the radish greens are tough, boil them for about 5 more minutes until tender, then squeeze out the water well.
Tips: If the batter is too thick, add water a tablespoon at a time until it just holds the rice grains together.
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Ingredients (1 serving)
- Leftover rice — 1 bowl
- Dried radish greens — 0.5 handful
- Perilla powder — 1 Tbsp
- Egg — 1 pc
- Flour — 1 Tbsp
- Green onion — 0.3 stalk
- Soy sauce — 0.5 tsp
- Cooking oil — 1 tsp