Tofu and Salted Pollock Roe Pancakes recipe - ingredients, nutrition and when to eat it
These savory pancakes are made by mixing mashed tofu with salted pollock roe and egg, then pan-frying until golden.
These savory pancakes are made by mixing mashed tofu with salted pollock roe and egg, then pan-frying until golden. They're nutty on the outside and tender inside, making them a good side for rice.
Side dishes · 20 minutes to cook
Nutrition (per 252g serving): 369.6 kcal · protein 24.4g · carbohydrate 9.7g · fat 25.4g · sodium 535.7mg
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 tofu well so the mixture holds together and is easier to flip.
Tips: Saltiness varies by brand of pollock roe, so start with a little and taste as you go.
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Ingredients (1 serving)
- Tofu — 150 g
- Salted pollock roe — 25 g
- Egg — 1 pc
- Green onion — 10 g
- Potato starch — 1 tsp
- Cooking oil — 1 Tbsp