The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Kimchi Pancakes with Marinated Smoked Salmon
Your not-so-classic pancakes have a savoury Korean twist. Top a homemade chickpea pancake with cabbage, kimchi and sustainably sourced salmon marinated in tamari. A crispy fried egg with a runny yolk, fiery chilli and zingy lime to finish it off.
Prep in 10
High protein
Serving size
Ingredients
- 1 unwaxed lime
- 2 tbsp sesame oil (Sesame)
- 4 spring onion
- 24 tbsp chickpea flour (chickpea flour (100%))
- 200g smoked salmon (Fish)
- 1 chilli
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4 egg (Eggs)
- 1 handful of fresh coriander
- 1 savoy cabbage
- 140g sweetcorn (drained) (Sweetcorn, water, salt)
- 20g white sesame seeds (Sesame)
- 100g kimchi (Soya, Celery, Mustard) (Chinese Leaf, Carrot, Raddish, Apple, Spring onion, Ginger, Garlic, Chilli, Dry Red Pepper Powder, Soy Sauce (water, soy beans, salt, spirit vinegar), Salt)
Nutritional Information
Calories: 534
Protein: 33g
Carbs: 35g
Fat: 30g
Kimchi Pancakes with Marinated Smoked Salmon
Your not-so-classic pancakes have a savoury Korean twist. Top a homemade chickpea pancake with cabbage, kimchi and sustainably sourced salmon marinated in tamari. A crispy fried egg with a runny yolk, fiery chilli and zingy lime to finish it off.
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Cooking Instructions
- Place the salmon in a bowl with the tamari and half the sesame oil. Leave to marinate. Heat a medium non-stick frying pan on medium heat. Add the sesame seeds and toast for 1-2 mins, tossing regularly, until golden brown. Remove and set aside.
- Make the batter. Finely slice the spring onions. Place the flour and a pinch of sea salt in a mixing bowl. Slowly whisk in 250ml water, until smooth. Add half the sesame seeds, half the spring onions and half the kimchi and mix.
- Reheat the frying pan with 1 tsp oil on medium-high heat. Add one-quarter of the batter, spread it into a thin layer, and cook for 2 mins, per side. Transfer to a plate and repeat (makes around 4 pancakes). Cover to keep warm.
- Drain the sweetcorn. Trim and finely slice the cabbage. Finely chop the coriander. Heat another frying pan with the remaining sesame oil on medium heat. Add the sweetcorn, cabbage and remaining sesame seeds. Cook for 3-4 mins, until soft. Add half the coriander and season with sea salt and black pepper. Add a splash of water, if needed.
- Meanwhile, reheat the pancake pan to medium-high heat with 2 tsp oil. Crack in the eggs and cook for 3-4 mins, until the white has set, the yolk is runny and the bottom is crispy. Finely dice the chilli (remove the seeds for less heat). Quarter the lime.
- Top the pancakes with the stir-fried veg, smoked salmon and fried eggs. Garnish with the chilli (to taste), lime wedges, remaining kimchi, spring onions and coriander.
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