Sweet Potato Leaf Pancake recipe - ingredients, nutrition and when to eat it
This summer side dish is made by coating tender sweet potato leaves in Korean pancake mix and beaten egg, then pan-frying until golden.
This summer side dish is made by coating tender sweet potato leaves in Korean pancake mix and beaten egg, then pan-frying until golden. The fresh aroma of the leaves pairs nicely with the rich egg flavor, making it a lovely addition to a rice meal.
Side dishes · 20 minutes to cook
Tips: Choose tender sweet potato leaves so the stems are soft enough to eat, too.
Tips: Coat the leaves lightly with batter to bring out their fresh aroma and texture.
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Ingredients (1 serving)
- Tender sweet potato leaves — 50 g
- Korean pancake mix — 40 g
- Egg — 1 pc
- Water — 45 ml
- Cooking oil — 1 Tbsp
- Salt — 0.3 g