Fish Cake Fritters recipe - ingredients, nutrition and when to eat it
Fish cakes are coated in beaten egg and pan-fried until golden. They’re savory on the outside and tender inside, making them a great side dish with rice or a…
Fish cakes are coated in beaten egg and pan-fried until golden. They’re savory on the outside and tender inside, making them a great side dish with rice or a simple dinner accompaniment.
Side dishes · 15 minutes to cook
Nutrition (per 163.5g serving): 377 kcal · protein 16.5g · carbohydrate 36.5g · fat 17.5g · sodium 856.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Shake off excess flour so the egg coating doesn’t become too thick.
Tips: Keep the heat at medium-low, as a pan that’s too hot will brown the egg coating before the fish cake warms through.
Tips: Fish cakes are already seasoned, so just a tiny pinch of salt is enough.
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Ingredients (1 serving)
- Fish cake — 80 g
- Egg — 1 pc
- Flour — 15 g
- Green onion — 10 g
- Cooking oil — 8 g
- Salt — 0.5 g