I discovered the inspiration for this recipe in SAVEUR: The New Comfort Food, a gorgeous cookbook I found at my local library, edited by James Oseland. The photographs in this lovely volume will have you salivating copiously in no time. A huge, full-page, color photograph of every single recipe makes it my kind of cookbook. And the recipes are homey, hearty, and mostly healthy-ish.
I did doctor this recipe in a pretty major fashion to force it to conform to my own ideas about balance. The original called for both wheat and rice flours, and only a tiny amount of meat. I flipped the balance from heavy in the refined carb department to heavier in the meat and lighter in the grains. I switched the rice flour to cooked rice and deleted the wheat flour completely. This will allow you to make these pancakes for a main course as they now contain plenty of protein.
You could remove all the grains completely. You could also exchange the ground pork for chicken, turkey, or possibly beef. I stuck with the pork in the original recipe just for a change of pace. We had them for dinner tonight and my husband, Mr. Balancing Act, proclaimed them "one to remember." My daughter took a tiny taste and said "YOU'LL like this," with a sneer. Well, she was right.
Kimchi Cakes
1 pound ground pork
2 cups chopped kimchi (preserved pickled cabbage condiment from Korea)
1/2 cup cooked rice (white or brown)
6 scallions, chopped
2 eggs, lightly beaten
1 teaspoon soy sauce
1 teaspoon freshly ground black pepper (or to taste)
Peanut or olive oil for cooking
Sesame seeds, black and white
Combine all ingredients except the oil and seeds, then mix well. Heat about 2-3 tablespoons of oil in a large skillet. Scoop about a quarter cup of mixture for each patty. Fry over medium heat, flattening each patty with the back of a spoon, for about 3 minutes per side or until well browned. Center should no longer be pink. Drain patties on a paper towel for a minute before serving. Sprinkle with sesame seeds and serve with rice and/or carrot burdock strengthener. (Find recipe under blog titled A Strengthening Tonic.) 2 patties per person for a meal or one for an appetizer. Makes plenty to serve at least 4 very hungry adults.
I did doctor this recipe in a pretty major fashion to force it to conform to my own ideas about balance. The original called for both wheat and rice flours, and only a tiny amount of meat. I flipped the balance from heavy in the refined carb department to heavier in the meat and lighter in the grains. I switched the rice flour to cooked rice and deleted the wheat flour completely. This will allow you to make these pancakes for a main course as they now contain plenty of protein.
You could remove all the grains completely. You could also exchange the ground pork for chicken, turkey, or possibly beef. I stuck with the pork in the original recipe just for a change of pace. We had them for dinner tonight and my husband, Mr. Balancing Act, proclaimed them "one to remember." My daughter took a tiny taste and said "YOU'LL like this," with a sneer. Well, she was right.
Kimchi Cakes
1 pound ground pork
2 cups chopped kimchi (preserved pickled cabbage condiment from Korea)
1/2 cup cooked rice (white or brown)
6 scallions, chopped
2 eggs, lightly beaten
1 teaspoon soy sauce
1 teaspoon freshly ground black pepper (or to taste)
Peanut or olive oil for cooking
Sesame seeds, black and white
Combine all ingredients except the oil and seeds, then mix well. Heat about 2-3 tablespoons of oil in a large skillet. Scoop about a quarter cup of mixture for each patty. Fry over medium heat, flattening each patty with the back of a spoon, for about 3 minutes per side or until well browned. Center should no longer be pink. Drain patties on a paper towel for a minute before serving. Sprinkle with sesame seeds and serve with rice and/or carrot burdock strengthener. (Find recipe under blog titled A Strengthening Tonic.) 2 patties per person for a meal or one for an appetizer. Makes plenty to serve at least 4 very hungry adults.
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