Korean Leek & Veggie Savoury Pancake
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Korean Leek & Veggie Savoury Pancake

Korean Leek & Veggie Savoury Pancake

with Cheesy 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.

Tags:
Veggie
•Over 30g protein
Allergens:
Gluten
•Soy
•Wheat
•Egg
•Milk
•Sesame

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.

Preparation Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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. )

1 packet

Cheddar cheese

(Contains Milk;)

Not included in your delivery

olive oil

1 tsp

soy sauce

(Contains Gluten, Soy;)

3 tbs

plain flour

(Contains Gluten;)

2

eggs

(Contains Egg;)

3 tbs

milk

(Contains Milk;)

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Nutritional Values

Energy (kJ)2991 kJ
Fat25.7 g
of which saturates8 g
Carbohydrate84.9 g
of which sugars36.2 g
Protein31.3 g
Sodium1740 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Frying Pan

Instructions

1
1

• 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. • When the fries have 5 minutes remaining, remove from oven. Sprinkle Cheddar cheese over fries and continue baking, until cheese is melted and golden.

TIP: If your oven tray is crowded, divide between two trays.

2
2

• 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.

3
3

• 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.

4
4

• 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!

5
5

• 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.

6
6

• Divide Korean leek & veggie pancakes, cheesy 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!