Potato Pancake

Name: Potato Pancake
Yield: 335 g
Ingredients: brown rice 130 g; HanKki Whole Chicken Breast Hot Fire Flavor 100 g; Just Sweet Corn 39 g; red pepper powder 1.5 spoon; black pepper 0.5 g; minced garlic 11 g; liquid allulose 20 spoon; soy sauce 4 g; sriracha sauce 7 g; low-calorie tomato ketchup 22 g

402 kcal

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Ingredients

Main ingredients

brown rice 130 g
HanKki Whole Chicken Breast Hot Fire Flavor 100 g
Just Sweet Corn 39 g
red pepper powder 0.5 spoon
black pepper 0.5 g
minced garlic 11 g
liquid allulose 1 spoon
soy sauce 4 g
sriracha sauce 7 g
low-calorie tomato ketchup 22 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 85.57 g 73%

Protein 22.5 g 19%

Fat 4.06 g 8%

Serving size 335g

Cooking steps

1

Mix pancake flour and eggs well in cold water.
2

Add julienned potatoes, onions, and carrots to the batter.
3

Lightly oil a pan, spread the batter thinly over medium heat.
4

Flip and cook until both sides are golden brown.
5

Plate the finished potato pancakes.

Potato Pancake

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