Sunday, September 4, 2016

Microwave Korean Sweet Potato Pancakes (Gluten Free)

This was inspired by the recipe for Korean Savory Pancakes found in the wonderful food blog Spicy Perspective.  These savory pancakes are vegetable laden Korean delicacy. The list of ingredients in this particular online source called for flour and eggs.  I try to adhere to a plant based approach to eating in which eggs are not used.  I also wanted to lower my consumption of non complex carbohydrates so I wanted the flour out.  I also wanted a microwave version and adding flour sometimes make the cookie or any dish tough if over cooked.  I wanted a more forgiving low maintenance microwaveable recipe that is reliable.

I have been successful with using banana in microwaved cookies and I thought of using it as the binder to take the place of eggs and flour in this recipe. Combined with mashed sweet potatoes, I envisioned the resulting product to have body. The presence of the salt and pepper and other vegetables would help make the patties or pancake savory plus dipping them in them in the spicy soy dipping sauce would also make you forget it has banana in the ingredients.   With the banana in the recipe, I skipped adding sugar called for in the original recipe.

The Korean pancakes are usually shallow deep fried but I decided to stick to microwaving to lower the fat content and just pan fry the microwaved patties using cooking spray to give more color to the surface of the pancake.  They are still soft not crisp but you would not mind that when you dip them in the Spicy Soy Dipping Sauce.  They are close to the fried version and healthier.

Microwave Korean Sweet Potato Pancakes  (Gluten Free)

Makes 5 small patties

  • 1 banana
  • 2 medium sweet potatoes cooked (about 2 cups)
  • 2 tbsp zucchini, julienned
  • 2 tbsp red pepper, julienned
  • 2 tbsp green onions, chopped coarsely
  • salt and pepper to taste
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp water
  • 1 tsp sesame oil
  • 1/4 tsp garlic powder
  • pinch of red pepper flakes


  • Mix in a bowl the banana and sweet potatoes.  Season with salt and pepper to taste.  Add the vegetables. 
  • Microwave the mixture in the bowl for two minutes.  Shape into 5 large patties.  Arrange in a circle on a plate.  
  • Microwave for 5 more minutes.  You can pan fry using cooking spray to crisp the cooked patties if you like.  Serve with the spicy soy dipping sauce.

Spicy Soy Dipping Sauce

  • Mix all the ingredients in a small container.  

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