Shepherd’s Purse Rice Pancakes recipe - ingredients, nutrition and when to eat it
These pancakes are made by mixing fragrant shepherd’s purse and rice into beaten egg, then pan-frying them until golden.
These pancakes are made by mixing fragrant shepherd’s purse and rice into beaten egg, then pan-frying them until golden. They’re crisp around the edges and moist inside, making them a great choice for a simple lunch or dinner.
Vegetables · 20 minutes to cook
Nutrition (per 270.5g serving): 431.6 kcal · protein 14.1g · carbohydrate 68.6g · fat 10.1g · sodium 382.3mg
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 batter is too thick, mix in water 1 tablespoon at a time.
Tips: Making bite-sized pancakes makes them easier to flip and helps the edges cook evenly.
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Ingredients (1 serving)
- Cooked rice — 0.8 cup
- Shepherd’s purse — 0.5 cup
- Egg — 1 pc
- Korean pancake mix — 2 Tbsp
- Cooking oil — 1 tsp
- Salt — 0.1 tsp