Potato and Fish Cake Pancakes recipe - ingredients, nutrition and when to eat it
These simple savory pancakes are made by mixing potato and fish cake into the batter and pan-frying until golden.
These simple savory pancakes are made by mixing potato and fish cake into the batter and pan-frying until golden. The fluffy potato and salty, savory fish cake make them a tasty snack or light meal when you’re feeling hungry.
Street food · 20 minutes to cook
Nutrition (per 239g serving): 415.9 kcal · protein 10.1g · carbohydrate 53.8g · fat 17.7g · sodium 601mg
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 potato into thin matchsticks so it blends well with the fish cake and cooks quickly.
Tips: Spread the batter thinly; a thick layer takes longer to cook through.
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Ingredients (1 serving)
- Potato — 0.5 pc
- Fish cake — 0.5 sheet
- Korean pancake mix — 3 Tbsp
- Water — 3 Tbsp
- Cooking oil — 1 Tbsp