Korean Leek & Veggie Savoury Pancake
with Fries, Corn Cob & Sweet Chilli Dipping Sauce
- Gluten
- Soy
- Wheat
- Eggs
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Gluten
- Wheat
- Milk
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Peanuts
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.
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, Peanuts, 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: Eggs)
3 tbs
milk
(Contains: Milk)
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the delicious and unique flavours, though some found the pancakes bland and suggested adding extra seasoning.
- Ease of prep: Several noted it was time-consuming to prepare, with tricky cooking times for the pancakes.
- Suggestions: Some recommended including tinned corn in the pancakes and serving with kewpie mayo for a more authentic okonomiyaki taste.
- Portions: A few felt it was a lot of work for not much food, while others found it filling without being heavy.
