Name: Korean-style Crispy Vegetable Pancakes Recipe | Woolworths
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Korean
Ingredients: 4 spring onions; 0.25 cup salt-reduced soy sauce; 2 tbs white vinegar; 2 tbs chilli sauce; 1 cup plain flour; 1 tsp baking powder; 2 carrots, grated; 2 cups shredded green cabbage; 2 cloves garlic, crushed; 4 free range eggs; 1 cup bean sprouts; 0.33 bunch coriander, leaves picked; 2 tsp Woolworths sesame seeds, toasted; 0.33 cup vegetable oil

Description

These crispy vegetable pancakes are a flavour-packed, wallet-friendly treat, delivering a harmonious blend of sweet, savoury, and spicy flavours with every bite.

Double duty:

Make eight smaller pancakes with this recipe instead and save a few for the next day’s lunch. Store in an airtight container in the fridge.

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