Potato and Fish Cake Fritter recipe - ingredients, nutrition and when to eat it
Shredded potato and fish cake mixed into a savory pancake batter and pan-fried until golden.
Shredded potato and fish cake mixed into a savory pancake batter and pan-fried until golden. The crisp edges of the potato pair nicely with the chewy fish cake. Serve it as a simple lunch side or an evening snack.
Street food · 20 minutes to cook
Nutrition (per 264.5g serving): 456.3 kcal · protein 11.7g · carbohydrate 60.8g · fat 18.5g · sodium 680mg
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: Slice the potatoes as thinly as possible; thick strips take longer to cook.
Tips: Spread the batter thinly in the pan so the edges turn crisp.
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Ingredients (1 serving)
- Potato — 1 pc
- Fish cake — 60 g
- Korean pancake mix — 3 Tbsp
- Water — 2 Tbsp
- Cooking oil — 1 Tbsp
- Green onion — 10 g
- Ground black pepper — 0.2 tsp