Kimchi and rice pancakes with garlicky greens

Inspired by chef Yotam Ottolenghi’s recipe, we just had to try these pancakes. Rice adds fibre, plus you’ll get more bang for your buck.

45 minutes

Serves 3-4 


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  • 1 onion, grated 
  • 2 cloves garlic, finely chopped 
  • 1½ cups (375ml) kimchi (fermented cabbage), click here for recipe
  • 3 eggs 
  • 1 Tbsp (15ml) soy sauce 
  • 4 spring onions, sliced 
  • 2 cups (500ml) cooked brown basmati rice 
  • ½ cup (125ml) cake flour 
  • Salt and milled pepper 
  • Canola oil, for frying 



  • 1 Tbsp (15ml) sesame oil 
  • 1 Tbsp (15ml) canola oil 
  • ½ packet (150g) PnP Tasty Stem broccoli 
  • 1 packet (200g) baby pak choi 
  • 1 packet (200g) fine green beans 
  • 2 cloves garlic, sliced 
  • Handful sesame seeds and sliced red salad onions, for serving



  1. Drain kimchi, reserving liquid, and chop into small chunks. 
  2. Combine kimchi with 2 Tbsp (30ml) preserving liquid in a mixing bowl.  
  3. Fry grated onion for 6-8 minutes, until softened, then add garlic and fry for another minute. 
  4. Add fried mixture to kimchi in bowl. 
  5. Mix in remaining pancake ingredients to create a batter. Season. 
  6. Heat 5mm oil in a non-stick pan on medium heat. 
  7. Add a ladle of batter and tilt pan to spread it over the base. 
  8. Fry pancake for 3-5 minutes per side until crisp. 
  9. Drain on kitchen paper and season. Set aside and keep warm. 
  10. Repeat with remaining batter. 
  11. Heat sesame and canola oils in a separate pan. 
  12. Flash-fry greens with garlic for 3-4 minutes until slightly wilted. 
  13. Serve pancakes topped with greens, sesame seeds and salad onions. 


Browse more daily dinner recipes here.


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