Korean Leek & Veggie Savoury Pancake
with Fries, Corn Cob & Sweet Chilli Dipping Sauce
Hailing from the street markets of Korea, these leek and veggie pancakes are mixed, squished and flattened in an oil-loaded pan, to create a golden and crispy veggie pancake that is truly delish. Paired with fries and corn cob, we'd opt to through out the cutlery and dig in.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1 cob
corn
1
leek
½
Long Chilli (Optional)
½
lime
1 packet
sweet chilli sauce
1 packet
slaw mix
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
asian bbq seasoning
(Contains Gluten, Soy, Wheat;)
1 packet
garlic paste
1 sachet
everything garnish
(Contains Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanut, Soy. )
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains Gluten, Soy;)
3 tbs
plain flour
(Contains Gluten, Wheat;)
2
eggs
(Contains Egg;)
3 tbs
milk
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, cut corn cob in half. • Place corn on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and slightly charred, 15-20 minutes.
• While corn is roasting, thinly slice leek. • Thinly slice long chilli (if using). • Slice lime into wedges. • In a small bowl, combine sweet chilli sauce, the soy sauce and a squeeze of lime juice. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes.
• In a medium bowl, combine leek, slaw mix, panko breadcrumbs (see ingredients), Asian BBQ seasoning, garlic paste, the plain flour, eggs and milk.
TIP: Lift out some of the mixture with a spoon, if it's too wet and doesn't hold its shape, add a little more flour!
• Return frying pan to medium-high heat with enough olive oil to cover the base. • When oil is hot, add heaped tablespoons of pancake mixture, in batches, flattening with a spatula. Cook until golden, 3-4 minutes each side (don't flip too early!). • Transfer to a paper towel-lined plate. You should get 3-4 pancakes per person.
TIP: Don’t flip before the time is up to ensure your fritters can set. TIP: Add extra olive oil between batches as needed.
• Divide Korean leek & veggie pancakes, fries and corn cob between plates. • Sprinkle everything garnish over fries and corn cob. • Serve with sweet chilli dipping sauce and any remaining lime wedges. Top pancake with long chilli to serve. Enjoy!