Aromatic Minari and Vegetable Pancake
Crispy and Fragrant Minari Vegetable Pancake – Deliciously Addictive!
Enjoy a delightful lunch with this recipe for Minari and Vegetable Pancakes, packed with the fresh aroma of minari and the satisfying crunch of vegetables. These pancakes are a wonderful homemade alternative to traditional festive treats. Made with just eggs and no flour, they are light, healthy, and bursting with natural flavors. The combination of textures and the fragrant scent make this a perfect meal or side dish.
Main Ingredients
- Minari (Korean parsley) 1/2 bunch
- Eggs 2
Cooking Instructions
Step 1
Let’s prepare the ingredients for our Minari and Vegetable Pancakes. You’ll need about half a bunch of fresh minari (Korean parsley), 2 fresh eggs, 1/4 small onion, and 1/4 small carrot.
Step 2
Thoroughly wash the minari, pat it dry, and chop it into small pieces, about 1 cm long. Finely julienne or mince the carrot and onion. Feel free to use any leftover vegetables you have in your refrigerator!
Step 3
In a large bowl, combine the chopped minari, carrot, and onion. Crack the 2 fresh eggs into the same bowl.
Step 4
Add a pinch of salt to season the mixture. We’re not using any flour, so the eggs will bind everything together, allowing the natural flavors of the vegetables to shine. Mix well with chopsticks or a whisk until all ingredients are evenly combined.
Step 5
Heat a frying pan over medium heat and add a generous amount of cooking oil. Ladle about one spoonful of the batter onto the hot pan for each pancake. Shape them into small rounds. Cook until golden brown and crispy on both sides. Since the main ingredients are vegetables, they’ll be cooked through once the outside is golden and crisp. You’ll start smelling that wonderful, savory aroma!
Step 6
Arrange the perfectly cooked Minari and Vegetable Pancakes on a serving plate. Enjoy this delicious and aromatic dish for lunch today! The delicate flavor and the satisfying crunch of the vegetables are truly exceptional.
