nepali

Buckwheat Pancake with Spiced Pork and Cucumber Salad

This dish pairs buckwheat flour with ground pork, cucumber, sliced and onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

43 g Protein

64 g Carbohydrates

26 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

64g buckwheat flour 219 kcal
120g ground pork 290 kcal
56g onion, finely chopped 22 kcal
8g ginger, grated 6 kcal
5g garlic, minced 7 kcal
96g cucumber, sliced 14 kcal
12g lemon juice 4 kcal
8g vegetable oil 71 kcal
0.8 tsp (2g) ground cumin 8 kcal
0.8 tsp (2g) ground coriander 6 kcal
0.4 tsp (1g) ground turmeric 2 kcal
0.4 tsp (1g) dried red chili flakes 0 kcal

Cooking instructions

buckwheat flour
Mix buckwheat flour with water and a pinch of salt to make a pourable batter; rest 10 minutes.
oniongingergarlicvegetable oil
Heat 1 tsp oil in a skillet; add onion, garlic, and ginger and cook until fragrant.
ground porkground cuminground corianderground turmericdried red chili flakes
Add ground pork, cumin, coriander, turmeric, chili, and salt; cook until browned and cooked through.
vegetable oil
Cook the pancake: lightly oil a nonstick pan, pour in batter, spread thin, and cook 2-3 minutes per side until set and browned.
cucumberlemon juice
Toss cucumber with lemon juice and a pinch of salt.
buckwheat flourground porkcucumber
Serve the spiced pork over the buckwheat pancake with cucumber salad on the side.