Spinach and Potato Pancake recipe - ingredients, nutrition and when to eat it
This Korean-style pancake is made with finely grated potato mixed with spinach and pan-fried until golden.
This Korean-style pancake is made with finely grated potato mixed with spinach and pan-fried until golden. The potato turns soft and chewy, while the spinach adds a fresh flavor. It makes an easy lunch or a tasty side dish for dinner.
Vegetables · 25 minutes to cook
Nutrition (per 214.5g serving): 313.6 kcal · protein 5.9g · carbohydrate 40.7g · fat 14.4g · sodium 318.4mg
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: Grated potato can discolor if left sitting, so mix the batter and cook it right away.
Tips: Spread the batter thinly for crisp edges and a chewy center.
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Ingredients (1 serving)
- Potato — 1 pc
- Spinach — 0.5 handful
- Korean pancake mix — 2 Tbsp
- Cooking oil — 1 Tbsp
- Salt — 0.1 tsp