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

Method

1. 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. 2

   Season with a little sesame oil and salt.

3. 3

   Heat vegetable oil in a large non-stick frying pan over a medium heat.

4. 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. 5

   Drain on kitchen paper and serve hot, cut into wedges, with a dipping sauce of soy sauce and a drizzle of sesame oil.