KIMCHI PANCAKE
RECIPE TYPE
5 Easy Meals
SERVES
SERVES4 to 6
Prep: 15 min
Cook: 15 min
Ingredients
1/2 cup Longo’s Panko Bread Crumbs
4 cups coleslaw mix
1 cup Longo’s Korean Style Kimchi, chopped
8 large Longo’s Enriched Coop Eggs
4 green onions, chopped and divided
Kimchi Mayo:
1/2 cup Longo’s Korean Style Kimchi, chopped
1/2 cup Longo’s Mayonnaise
Directions
Heat 2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil in large non-stick skillet over medium heat. Add breadcrumbs and sauté for 2 minutes or until golden. Add coleslaw and kimchi and sauté for 3 minutes or until wilted.
Meanwhile, whisk together eggs, half of the green onions and 1/2 tsp each salt and pepper. Pour into skillet, stir into cabbage mixture and press down gently; cook for 3 minutes. Place skillet in preheated 350°F oven for about 10 minutes or until set in the center and golden.
Kimchi Mayo: Stir together kimchi and mayonnaise. Cut pancake into 4 or 8 wedges, sprinkle with remaining green onions and serve with Kimchi Mayo.
NUTRITIONAL INFORMATION
Protein 18g | Fibre 5g |
Fat 34g | Sugar 6g |
Carbs 22g | Sodium 1100mg |
