Hijiki Rice Pancakes recipe - ingredients, nutrition and when to eat it
These bite-sized pancakes are made by mixing rice with hijiki and egg, then pan-frying until golden.
These bite-sized pancakes are made by mixing rice with hijiki and egg, then pan-frying until golden. The rice is savory and the hijiki has a pleasantly crisp bite. They’re a great way to use up leftover rice for a quick lunch or dinner.
Vegetables · 15 minutes to cook
Nutrition (per 354.2g serving): 579.3 kcal · protein 14.7g · carbohydrate 83.6g · fat 19.2g · sodium 278.7mg
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 out plenty of water from the hijiki so the batter doesn’t get soggy.
Tips: Make the pancakes small so they’re easier to flip and get crisp edges.
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Ingredients (1 serving)
- Rice — 1 bowl
- Hijiki — 30 g
- Egg — 1 pc
- Korean pancake mix — 2 Tbsp
- Water — 2 Tbsp
- Cooking oil — 1 Tbsp
- Salt — 0.2 g