Cabbage and Tuna Pancakes recipe - ingredients, nutrition and when to eat it
These savory pancakes are made by mixing finely chopped cabbage with tuna and egg, then pan-frying until golden.
These savory pancakes are made by mixing finely chopped cabbage with tuna and egg, then pan-frying until golden. The cabbage adds crunch while the tuna brings a nutty savoriness, making them a nice addition to a simple lunch or dinner.
Side dishes · 15 minutes to cook
Nutrition (per 225g serving): 246.4 kcal · protein 19.1g · carbohydrate 20.5g · fat 9.7g · sodium 375.3mg
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: Finely shred the cabbage so the mixture holds together and cooks evenly.
Tips: Drain the tuna well to keep the pancakes from turning soggy and to let their clean flavor shine.
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Ingredients (1 serving)
- Cabbage — 1 handful
- Canned tuna — 0.5 can
- Egg — 1 pc
- Korean pancake mix — 2 Tbsp
- Water — 2 Tbsp
- Cooking oil — 1 tsp