Potato Pancake with Pollock Roe Mayo recipe - ingredients, nutrition and when to eat it
This potato pancake is made with finely shredded potatoes pan-fried until golden and crisp, then served with savory pollock roe mayo.
This potato pancake is made with finely shredded potatoes pan-fried until golden and crisp, then served with savory pollock roe mayo. The rich, mild potatoes pair well with the little bursts of pollock roe, making it a great choice for a simple lunch or dinner.
Street food · 25 minutes to cook
Nutrition (per 304g serving): 434.3 kcal · protein 9g · carbohydrate 43g · fat 25.3g · sodium 442.9mg
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: Rinsing the potatoes can wash away their starch, making them less likely to hold together. After shredding, just pat them dry.
Tips: Making several small pancakes instead of one large one makes them easier to flip and helps the edges crisp up evenly.
Tips: Pollock roe varies in saltiness by brand. Mix in a little first, taste, then adjust the amount of mayonnaise.
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Ingredients (1 serving)
- Potato — 2 pc
- Salted pollock roe — 20 g
- Mayonnaise — 1 Tbsp
- Cooking oil — 1 Tbsp
- Scallions — 1 Tbsp