Korean Vege Cakes – a delicious recipe with potatoes, zucchini, carrot, scallion, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Peel Potatoes.
2
Shred the Potatoes, Zucchinni and Carrot (using a cheese grater).
3
Place in bowl.
4
Slice Scallion into thin ringlets (Green and White Parts), add to bowl.
5
Add Salt and Pepper to Taste.
6
Add approximately 2 Tbsp Flour and approximately 1 Tsp Olive Oil to vegetable mixture and Mix well.
7
(It may take more or less to get desired consistency.
8
You should be able to form balls with the vegetable mixture that will hold together.
9
Batter should not be wet or drippy like actual pancake batter).
10
Heat remaining oil over Medium High Heat in skillet.
11
Form Vegetable mixture into small/medium sized balls.
12
Press onto skillet using the back of a spatula.
13
Cook until both sides are golden brown, turning only once.
14
Drain on paper napkins and serve with favorite dipping sauce.
223
kcal
Calories
16
g
Fat
17
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 large potatoes, 1 medium zucchini, 1 carrot, 1 scallion, and more.
Yes, Korean Vege Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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