Kimchi and rice pancakes with garlicky greens

Ingredients:

Pancakes: 

• 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 

Greens: 

• 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

Method

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. 

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