Kimchi and Cheese Quesadilla-Style Crispy Rice Pancakes
Ingredients
- 500 g cooked jasmine rice (day-old)
- 150 g kimchi, finely chopped
- 150 g grated cheddar cheese
- 2 eggs
- 4 tbsp plain flour
- 2 tbsp sesame oil
- 3 spring onions, sliced
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 552 kcal
- Protein
- 18 g
- Carbohydrate
- 42.9 g
- of which sugars
- 1.3 g
- Fat
- 33.4 g
- of which saturates
- 11 g
- Fibre
- 1.6 g
- Salt
- 1.50 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Combine the cold rice, chopped kimchi, grated cheddar, eggs, flour and spring onions in a large bowl. Mix well — the mixture should hold together when pressed.
- 2
Season with a little sesame oil and salt.
- 3
Heat vegetable oil in a large non-stick frying pan over a medium heat.
- 4
Scoop the mixture into the pan and press flat into round pancakes about 1 cm thick. Cook for 4–5 minutes each side until golden brown and crispy.
- 5
Drain on kitchen paper and serve hot, cut into wedges, with a dipping sauce of soy sauce and a drizzle of sesame oil.
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