Korean Chicken Pancakes with Apple Slaw

Slice spring onion longways. Julienne or grate apple. Peel and mince ginger and garlic. Shred cabbage. Pick coriander & mint and roughly chop, discarding stems. Julienne radish. Julienne or grate carrot.

Mix mince, garlic, ginger, cornflour, spring onion and 4 Tbsp of water. Season with salt and pepper and mix until all ingredients are combined.

Heat a pan on medium high heat with a drizzle of oil. Divide the pancake mixture into 4 portions and spoon each portion into the pan and flatten. Cook for 2-4 minutes each side or until cooked through.

Mix cabbage, herbs, apple, radish, yoghurt/mayo and carrot together. Season with salt and pepper to taste. In a small bowl mix together soy/honey/rice vinegar mix, gochujang (to taste) and sesame oil and set aside.

Divide pancakes and slaw between plates. Serve the gochujang sauce on the side and enjoy!

Slice spring onion longways. Julienne or grate apple. Peel and mince ginger and garlic. Shred cabbage. Pick coriander & mint and roughly chop, discarding stems. Julienne radish. Julienne or grate carrot.

Mix mince, garlic, ginger, cornflour, spring onion and 4 Tbsp of water. Season with salt and pepper and mix until all ingredients are combined.

Heat a pan on medium high heat with a drizzle of oil. Divide the pancake mixture into 4 portions and spoon each portion into the pan and flatten. Cook for 2-4 minutes each side or until cooked through.

Mix cabbage, herbs, apple, radish, yoghurt/mayo and carrot together. Season with salt and pepper to taste. In a small bowl mix together soy/honey/rice vinegar mix, gochujang (to taste) and sesame oil and set aside.

Divide pancakes and slaw between plates. Serve the gochujang sauce on the side and enjoy!

Slice spring onion longways. Julienne or grate apple. Peel and mince ginger and garlic. Shred cabbage. Pick coriander & mint and roughly chop, discarding stems. Julienne radish. Julienne or grate carrot.

Mix mince, garlic, ginger, cornflour, spring onion and 4 Tbsp of water. Season with salt and pepper and mix until all ingredients are combined.

Heat a pan on medium high heat with a drizzle of oil. Divide the pancake mixture into 4 portions and spoon each portion into the pan and flatten. Cook for 2-4 minutes each side or until cooked through.

Mix cabbage, herbs, apple, radish, yoghurt/mayo and carrot together. Season with salt and pepper to taste. In a small bowl mix together soy/honey/rice vinegar mix, gochujang (to taste) and sesame oil and set aside.

Divide pancakes and slaw between plates. Serve the gochujang sauce on the side and enjoy!

Slice spring onion longways. Julienne or grate apple. Peel and mince ginger and garlic. Shred cabbage. Pick coriander & mint and roughly chop, discarding stems. Julienne radish. Julienne or grate carrot.

Mix mince, garlic, ginger, cornflour, spring onion and 4 Tbsp of water. Season with salt and pepper and mix until all ingredients are combined.

Heat a pan on medium high heat with a drizzle of oil. Divide the pancake mixture into 4 portions and spoon each portion into the pan and flatten. Cook for 2-4 minutes each side or until cooked through.

Mix cabbage, herbs, apple, radish, yoghurt/mayo and carrot together. Season with salt and pepper to taste. In a small bowl mix together soy/honey/rice vinegar mix, gochujang (to taste) and sesame oil and set aside.

Divide pancakes and slaw between plates. Serve the gochujang sauce on the side and enjoy!

Slice spring onion longways. Julienne or grate apple. Peel and mince ginger and garlic. Shred cabbage. Pick coriander & mint and roughly chop, discarding stems. Julienne radish. Julienne or grate carrot.

Mix mince, garlic, ginger, cornflour, spring onion and 4 Tbsp of water. Season with salt and pepper and mix until all ingredients are combined.

Heat a pan on medium high heat with a drizzle of oil. Divide the pancake mixture into 4 portions and spoon each portion into the pan and flatten. Cook for 2-4 minutes each side or until cooked through.

Mix cabbage, herbs, apple, radish, yoghurt/mayo and carrot together. Season with salt and pepper to taste. In a small bowl mix together soy/honey/rice vinegar mix, gochujang (to taste) and sesame oil and set aside.

Divide pancakes and slaw between plates. Serve the gochujang sauce on the side and enjoy!

Slice spring onion longways. Julienne or grate apple. Peel and mince ginger and garlic. Shred cabbage. Pick coriander & mint and roughly chop, discarding stems. Julienne radish. Julienne or grate carrot.

Mix mince, garlic, ginger, cornflour, spring onion and 4 Tbsp of water. Season with salt and pepper and mix until all ingredients are combined.

Heat a pan on medium high heat with a drizzle of oil. Divide the pancake mixture into 4 portions and spoon each portion into the pan and flatten. Cook for 2-4 minutes each side or until cooked through.

Mix cabbage, herbs, apple, radish, yoghurt/mayo and carrot together. Season with salt and pepper to taste. In a small bowl mix together soy/honey/rice vinegar mix, gochujang (to taste) and sesame oil and set aside.

Divide pancakes and slaw between plates. Serve the gochujang sauce on the side and enjoy!