Fish Cake and Sweet Potato Fritters recipe - ingredients, nutrition and when to eat it
Fish cake and sweet potato are coated in a light batter and fried until crisp, a popular snack at Korean street-food stalls.
Fish cake and sweet potato are coated in a light batter and fried until crisp, a popular snack at Korean street-food stalls. The sweet potato’s gentle sweetness pairs with the savory fish cake, making these a nice bite when you’re feeling peckish.
Street food · 20 minutes to cook
Nutrition (per 505.5g serving): 2911.6 kcal · protein 9.8g · carbohydrate 71.9g · fat 280.3g · sodium 640.6mg
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: Cut the sweet potato and fish cake to a similar thickness so they cook in about the same time.
Tips: Mix the batter thin enough to coat the ingredients lightly for a crisp finish.
Tips: If you don’t have a thermometer, drop in a little batter and check that it rises right away with small bubbles forming around it.
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Ingredients (1 serving)
- Fish cake — 60 g
- Sweet potato — 0.5 pc
- Flour — 3 Tbsp
- Water — 3 Tbsp
- Cooking oil — 300 ml
- Salt — 0.1 tsp