Potato and Dried Radish Greens Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made by blending dried radish greens with potatoes and pan-frying until golden.
This savory pancake is made by blending dried radish greens with potatoes and pan-frying until golden. The potatoes’ fluffy texture pairs well with the greens’ earthy flavor. It’s lovely alongside a warm lunch or dinner.
Vegetables · 25 minutes to cook
Nutrition (per 225.5g serving): 315.7 kcal · protein 5.6g · carbohydrate 41.4g · fat 14.5g · sodium 648.7mg
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 dried radish greens well so the batter doesn’t get runny.
Tips: Spread the batter thinly so the edges turn extra crisp.
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Ingredients (1 serving)
- Potato — 1 pc
- Dried radish greens — 40 g
- Korean pancake mix — 2 Tbsp
- Salt — 0.3 tsp
- Cooking oil — 1 Tbsp