Pollock Roe Potato Pancake Bento recipe - ingredients, nutrition and when to eat it
Thinly shredded potatoes are pan-fried until golden with savory pollock roe. The crisp edges and fluffy potato center pair beautifully with the roe’s rich…
Thinly shredded potatoes are pan-fried until golden with savory pollock roe. The crisp edges and fluffy potato center pair beautifully with the roe’s rich umami, making these pancakes a great bento side or easy lunch.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 220g serving): 308.9 kcal · protein 11.1g · carbohydrate 33.1g · fat 14.4g · sodium 480.3mg
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: Don’t rinse the shredded potatoes; mix them into the batter as is so the starch helps them hold together.
Tips: Pollock roe varies in saltiness by brand. If you want more seasoning, taste after cooking and adjust a little at a time.
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Ingredients (1 serving)
- Potato — 1 pc
- Salted pollock roe — 25 g
- Egg — 0.5 pc
- Potato starch — 1 Tbsp
- Cooking oil — 1 Tbsp