Seafood and Vegetable Patties recipe - ingredients, nutrition and when to eat it
These seafood and vegetable patties are made with finely chopped seafood, tofu, and vegetables mixed into an egg batter, then pan-fried into flat rounds.
These seafood and vegetable patties are made with finely chopped seafood, tofu, and vegetables mixed into an egg batter, then pan-fried into flat rounds. Their mild seafood flavor and crisp vegetables make them a nice addition to a meal or lunchbox.
Seafood · 25 minutes to cook
Nutrition (per 243.2g serving): 275.5 kcal · protein 28.5g · carbohydrate 10.5g · fat 12g · sodium 328.7mg
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: Drain the seafood and tofu well so the mixture holds together.
Tips: If the batter is runny, add a little flour; if it’s too thick, mix in a little beaten egg to adjust the consistency.
Tips: Cook slowly over medium-low heat, as high heat can brown the outside too quickly.
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Ingredients (1 serving)
- Shrimp — 50 g
- Squid — 40 g
- Tofu — 50 g
- Zucchini — 25 g
- Carrot — 15 g
- Egg — 1 pc
- Flour — 1 Tbsp
- Salt — 0.5 g
- Ground black pepper — 0.2 g
- Cooking oil — 1 tsp