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2 tbsp sriracha or other chilli sauce (approx. 1-2 tbsp) (optional)
Method
In a large bowl, beat together the eggs, flour and stock. Stir in the cabbage, leek, carrot and Gochujang paste.
Heat a little of the oil in a large non-stick frying pan and gently cook spoonfuls of the mixture in batches for 4-5 minutes on each side until crisp and cooked through. Keep warm while you cook the remaining pancakes.
Serve the pancakes with cooked rice, scatter over the salad onions and sesame seeds and a little drizzle of chilli sauce, if using.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,228kJ/ 292kcals
Fat
8g
Saturated Fat
1.6g
Carbohydrates
42g
Sugars
9g
Fibre
5.8g
Protein
10g
Salt
0.6g
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