Fried Fish Cake and Perilla Leaf recipe - ingredients, nutrition and when to eat it
Fish cake wrapped in fragrant perilla leaves and fried until crispy makes a tasty snack. Serve it with tteokbokki or enjoy it when you’re feeling peckish.
Street food · 20 minutes to cook
Nutrition (per 164g serving): 590.2 kcal · protein 14.2g · carbohydrate 47.2g · fat 36.9g · sodium 589.1mg
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: Pat the perilla leaves and fish cake dry to reduce splattering and help the coating stick.
Tips: The oil is ready when a piece of panko rises to the surface right away and is surrounded by small bubbles.
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Ingredients (1 serving)
- Fish cake — 2 sheet
- Perilla leaves — 4 pc
- All-purpose flour — 2 Tbsp
- Egg — 0.5 pc
- Panko — 0.5 cup
- Cooking oil — 300 ml