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  4. greens & chilli stuffed pan'cakes

greens & chilli stuffed pan'cakes

  • vegetarian
  • vegan
  • frozen
greens-&-chilli-stuffed-pan'cakes_website_product.png
the story

greens & chilli stuffed pan'cakes

350g

193 kcal (815 kJ) per 2 pan'cakes

where to buy

allergens

We have taken care to ensure the information on our webpages is accurate, however product recipes may be changed and developed. Please ensure you always check the packaging before consuming our products for the most accurate product information.

contains: soya, wheat (gluten), barley (gluten)

may contain: sesame

nutrition

Typical nutritional values as sold per: 2 pan'cakes / 100g

energy (kJ)
815 / 582
energy (kcal)
193 / 138
fat (g)
2.0 / 1.4
of which saturates (g)
0.3 / 0.2
protein (g)
9.2 / 6.6
carbohydrates (g)
32 / 23
of which sugars (g)
3.2 / 2.3
fibre (g)
4.5 / 3.2
salt (g)
1.5 / 1.1

Cooking Instructions [from frozen]

Pan fry [recommended]

  • Pre-heat 1 tsp of oil in a medium sized pan on a medium-high heat 
  • Add stuffed pan’cakes, cover with lid & cook for 8 mins 
  • Flip during cooking
  • Cook until golden brown

Oven

  • Pre-heat oven to 180°C fan
  • Place pan’cakes on a baking tray lined with baking parchment
  • Lightly brush the flat pan’cakes with ½ tsp oil
  • Place in the centre of the oven & cook for 10 mins

Steam

  • Place colander/sieve above pan of boiling water.
  • Place pan’cakes in colander/ sieve, cover with any lid & steam for 8 mins.

For guidance only, cooking appliances will vary. Please ensure stuffed pan’cakes are cooked until piping hot. Do not re-heat once cooked.

stars, sides & mains

Korean-style pan’cakes can be the star of the show [with a delicious dip], enjoyed as a side dish, or as a main course served with veg, rice, salad etc.

To make our filling we sauté Asian greens with spices & glass noodles before seasoning with soy & gochujang.

In Seoul they’re celebrated at breakfast, lunch & dinner or as a convenient snack.

available from the following retailers

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