Fish Cake Salad recipe - ingredients, nutrition and when to eat it
Fish cake salad combines golden-browned fish cakes with cucumber, onion, and perilla leaves, tossed in a soy sauce or mustard dressing.
Fish cake salad combines golden-browned fish cakes with cucumber, onion, and perilla leaves, tossed in a soy sauce or mustard dressing. Chewy, savory fish cakes pair well with crisp vegetables and fragrant perilla. It’s a good choice for a light lunch or dinner.
Salads & light · 15 minutes to cook
Nutrition (per 286.3g serving): 300.4 kcal · protein 14.3g · carbohydrate 38.7g · fat 10.5g · sodium 1993.7mg
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: Let the fish cakes cool briefly after grilling before mixing them with the vegetables to keep the cucumber crisp.
Tips: For a more pronounced mustard flavor, add a little hot mustard to the dressing at a time.
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Ingredients (1 serving)
- Fish cake — 100 g
- Cucumber — 0.5 pc
- Onion — 0.3 pc
- Perilla leaves — 5 sheet
- Soy sauce — 1 Tbsp
- Vinegar — 1 tsp
- Hot mustard — 0.3 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 1 tsp