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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel Potatoes. | 2. Shred the Potatoes, Zucchinni and Carrot (using a cheese grater). Place in bowl. | 3. Slice Scallion into thin ringlets (Green and White Parts), add to bowl. | 4. Add Salt and Pepper to Taste. | 5. Add approximately 2 Tbsp Flour and approximately 1 Tsp Olive Oil to vegetable mixture and Mix well. | 6. (It may take more or less to get desired consistency. You should be able to form balls with the vegetable mixture that will hold together. Batter should not be wet or drippy like actual pancake batter). | 7. Heat remaining oil over Medium High Heat in skillet. | 8. Form Vegetable mixture into small/medium sized balls. Press onto skillet using the back of a spatula. | 9. Cook until both sides are golden brown, turning only once. Drain on paper napkins and serve with favorite dipping sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	2			-	-	-	-
zucchini	1			2.31	0.3421	0.2981	0.044000000000000004
carrot	1			52.48	12.2624	1.1904	0.3072
scallion	1			32.0	7.34	1.83	0.19
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
salt pepper				-	-	-	-
olive oil	1	teaspoon		477.36	0.0	0.0	54.0
olive oil	4	tablespoons		477.36	0.0	0.0	54.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.