Perilla Leaf and Tuna Pancakes recipe - ingredients, nutrition and when to eat it
These savory pancakes are made by topping perilla leaves with a tuna and egg mixture, then pan-frying them.
These savory pancakes are made by topping perilla leaves with a tuna and egg mixture, then pan-frying them. The fragrant perilla and savory tuna go well with rice, and they’re especially nice served hot on a rainy day.
Side dishes · 20 minutes to cook
Nutrition (per 188.7g serving): 295.3 kcal · protein 23.4g · carbohydrate 15.6g · fat 14.7g · sodium 475.1mg
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: Drain the tuna well so the mixture isn’t too wet.
Tips: Spread the mixture in a thin layer on the perilla leaves so their fragrance comes through and they cook evenly.
Tips: Canned tuna is usually already seasoned, so add just a little salt and adjust after tasting.
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Ingredients (1 serving)
- Perilla leaves — 6 pc
- Canned tuna — 0.5 can
- Egg — 1 pc
- All-purpose flour — 2 Tbsp
- Onion — 0.3 pc
- Salt — 0.1 tsp
- Ground black pepper — 0.1 tsp
- Cooking oil — 1 Tbsp