Hearty Vegetable Egg Pancake from Leftover Ingredients
Hearty Vegetable Egg Pancake from Leftover Ingredients
Don’t Throw Away Leftover Ingredients from Holiday Skewers! Transform Them into Delicious Vegetable Egg Pancakes!
Did you have leftover vegetables after making holiday skewers? I’m finally sharing a recipe to make delicious vegetable egg pancakes with those precious ingredients instead of discarding them. The combination of colorful vegetables and eggs makes for a satisfying and nutritious snack or side dish. It’s also perfect as a lunchbox side for kids.
Main Ingredients- Pickled Radish (Danmuji): Appropriate amount (finely chopped)
- Ham: Appropriate amount (finely chopped)
- Scallions: 2 stalks (finely chopped)
- Fish Cake (Eomuk): Appropriate amount (finely chopped)
- Carrot: 1/3 portion (finely minced)
- Onion: 1/2 medium (finely minced)
- Eggs: 3
Batter & Seasoning- Pancake Mix (Buchim Garu): 2-3 Tbsp (adjust for consistency)
- Sunflower Oil (or cooking oil): Generous amount (for frying)
- Salt: 1-2 pinches (adjust to taste)
- Pancake Mix (Buchim Garu): 2-3 Tbsp (adjust for consistency)
- Sunflower Oil (or cooking oil): Generous amount (for frying)
- Salt: 1-2 pinches (adjust to taste)
Cooking Instructions
Step 1
This recipe introduces a method to utilize leftover ingredients from making holiday skewers, a popular dish. It’s a great idea for using up those small bits of vegetables left after preparing skewers.
Step 2
Finely chop all the leftover ingredients from the skewers, such as pickled radish, ham, and fish cake. This ensures the vegetables cook well and improves the texture of the pancake. Add and finely mince extra carrot and onion as well. The smaller the vegetable pieces, the better the pancake will hold together and not fall apart.
Step 3
In a large bowl, combine all the chopped ingredients. Pour in any leftover egg mixture from making the skewers. The eggs act as a binder, holding all the ingredients together.
Step 4
Add 2-3 tablespoons of pancake mix (or all-purpose flour) and 1-2 pinches of salt to the bowl. Adjust the amount of salt to your preference. Stir well to combine all ingredients, creating a batter. The batter should have a consistency that flows slowly when spooned, not too thick or too thin.
Step 5
Heat a pan over medium-low heat and add a generous amount of sunflower oil (or cooking oil). Spoon dollops of the batter onto the hot pan, forming small, flat pancakes. Once the bottom side is golden brown, carefully flip them over with a spatula. Gently press down on the pancakes with the spatula; this helps them cook evenly and become crispier. Fry until both sides are golden brown.
Step 6
Although made from leftover ingredients from holiday skewers, these vegetable egg pancakes turn out surprisingly delicious and flavorful! The variety of vegetables creates a rich taste. They are best enjoyed immediately while warm.
