Potato Pancakes with Salted Pollock Roe recipe - ingredients, nutrition and when to eat it
These savory pancakes are made by finely grating potatoes, mixing them with salted pollock roe and pancake mix, then pan-frying until golden.
These savory pancakes are made by finely grating potatoes, mixing them with salted pollock roe and pancake mix, then pan-frying until golden. They’re crisp on the outside and fluffy inside, with the roe’s savory saltiness pairing well with the potatoes. Enjoy them as an easy side dish for dinner on a rainy day or as a snack when you’re feeling peckish.
Seafood · 20 minutes to cook
Nutrition (per 214g serving): 344.5 kcal · protein 10.9g · carbohydrate 41.9g · fat 14.7g · sodium 675.7mg
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: Salt levels vary by brand, so don’t add salt at first; taste the batter and season if needed.
Tips: If the potatoes release a lot of water, pour off a little from the top so the pancakes hold their shape.
Tips: Making small pancakes makes them easier to flip and gives them crispier edges.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Potato — 1 pc
- Salted pollock roe — 30 g
- Korean pancake mix — 2 Tbsp
- Cooking oil — 1 Tbsp