Radish Greens and Rice Pancakes recipe - ingredients, nutrition and when to eat it
These savory pancakes are made by mixing rice and tender-cooked dried radish greens with beaten egg, then pan-frying until golden.
These savory pancakes are made by mixing rice and tender-cooked dried radish greens with beaten egg, then pan-frying until golden. The nutty rice pairs well with the greens’ earthy flavor, making them a hearty lunch or a satisfying winter snack.
Vegetables · 25 minutes to cook
Nutrition (per 297.5g serving): 421 kcal · protein 12.8g · carbohydrate 58.3g · fat 14g · sodium 239.7mg
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 greens dry so the mixture doesn’t turn watery.
Tips: If the rice has clumped together, warm it in the microwave for about 20 seconds to loosen it.
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Ingredients (1 serving)
- Dried radish greens — 70 g
- Rice — 0.7 bowl
- Egg — 1 pc
- Flour — 1 Tbsp
- Green onion — 10 g
- Sesame oil — 1 tsp
- Salt — 0.5 g
- Cooking oil — 1 tsp