RECIPES


I’m Kitty Chau, a final-year Master of Dietetics student. I’m passionate about creating healthy and nutritious recipes by applying my knowledge and multicultural backgrounds for people with musculoskeletal conditions.

Check out our full range of recipes here.


Korean veggie pancake

This version of Korean veggie pancake can give the taste of umami as an alternative to having meat.

Time: 20-30 mins
Serving : 2-3 serves

Ingredients:

Pancake

  • ½ zucchini
  • ½ carrot
  • 2 button mushrooms
  • ¼ onion
  • 1 spring onion
  • 1 cup flour
  • 1 cup water
  • 1 pinch salt
  • 1 pinch sugar
  • 1 pinch pepper
  • 2 tbsp canola/olive oil

Sauce

  • 1 tbsp soy sauce
  • 1 tbsp vinegar
  • 1 tsp sesame oil (optional)

Garnish

  • Sesame seeds or chopped spring onion

Method: 

  1. Grate carrot and zucchini with food processor.
  2. Slice mushroom and onion and chop the spring onion.
  3. Mix carrot, zucchini, mushroom, onion, and spring onion into a big bowl.
  4. Add 1 cup of flour and water, mix well.
  5. Add salt, sugar and pepper.
  6. Put 2 tbsp oil on 24-inch pan with medium heat.
  7. Put half of the pancake mixture into the pan.
  8. Use a cooking spoon to spread the pancake mix on the pan evenly.
  9. Pan fry for 4 minutes until golden brown.
  10. Flip over to pan fry another 4 minutes until golden brown, remove from heat.
  11. Mix the vinegar, soy sauce and sesame oil for the sauce.
  12. Serve.

Tips

  1. Additional water can be added to make the pancake mix to be batter-like, but not too runny, which will be easy to be pan fried.
  2. Garnish with sesame seeds or chopped spring onion.



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