Fish Cake and Egg Pancakes recipe - ingredients, nutrition and when to eat it
This simple side dish is made by pan-frying thinly sliced fish cake with egg and green onion.
This simple side dish is made by pan-frying thinly sliced fish cake with egg and green onion. The rich egg and chewy fish cake make it a good match for rice or a lunchbox.
Side dishes · 15 minutes to cook
Nutrition (per 135g serving): 271.1 kcal · protein 13.9g · carbohydrate 22g · fat 13.7g · sodium 611.3mg
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: Fish cakes are usually already seasoned, so taste the mixture before adding any salt.
Tips: Make small pancakes so they're easy to flip and pack in a lunchbox.
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Ingredients (1 serving)
- Fish cake — 70 g
- Egg — 1 pc
- Green onion — 10 g
- Cooking oil — 1 tsp