Korean · Snack
Yachaejeon (Korean vegetable pancake)
A crisp, vegan Korean pancake packed with courgette, carrot and onion.
- Calories
- 337 kcal
- Protein
- 8 g
- Carbs
- 56 g
- Fat
- 9 g
- Prep
- 10 min
- Cook
- 10 min
Per serving, for one person.
Contains: gluten, soy.
Ingredients
- 60 g Plain flour
- ¼ courgette Courgette
- ½ carrot Carrots
- ¼ onion Onion
- ½ tbsp Sunflower oil
- ½ tbsp Soy sauce (reduced salt)
- ¼ tbsp Rice vinegar
Method
- Whisk the flour with 80ml water into a smooth batter, then stir through the grated courgette, carrot and onion.
- Heat half the oil in a non-stick pan and spread a thin layer of batter across the base.
- Fry for 3-4 minutes until golden and crisp underneath, then flip with the remaining oil and cook a further 3 minutes.
- Slice into wedges and serve with a dip of soy sauce and rice vinegar.
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