Crispy and Savory Potato and Fish Cake Pancake
Crispy and Savory Potato and Fish Cake Pancake
Recipe for Potato, Fish Cake, and Scallion Pancake
While potato pancakes are delicious on their own, we’ve elevated them by mixing shredded potatoes with savory fish cakes and the sharp, refreshing bite of green onions to cut through any richness. This ‘Potato Fish Cake Scallion Pancake’ recipe is perfect for when a plain potato pancake feels a bit too simple or greasy. Adding a touch of frying powder enhances the crispiness for an irresistible texture!
Ingredients- Shredded potatoes, 60-70g
- Scallions (white and light green parts), 10g
- Shredded fish cake, 15g
- Pancake mix (buchim garu), 20g
- Frying powder (twigim garu), 5-10g
- Cold water (for batter)
- Salt, to taste
Cooking Instructions
Step 1
Shred the potatoes, fish cake, and scallions thinly. For extra crispiness, soak the shredded potatoes in cold water for about 30 minutes to remove excess starch. This step is key to achieving a wonderfully crisp pancake.
Step 2
In a bowl, combine the pancake mix and frying powder in a 2:1 ratio. Gradually add cold water (using water with melted ice will make it even colder and crispier) while mixing to create the batter. The batter should be thick and sticky, not too watery, so that the shredded ingredients adhere well. A thick batter prevents the potato shreds from falling apart.
Step 3
Heat a frying pan over medium-low heat and generously add oil. Spread the batter thinly onto the hot pan, ensuring an even layer. Cook until golden brown and crispy on both sides. Make sure to cook thoroughly so the inside is also cooked through.
Step 4
Your delicious Potato Fish Cake Scallion Pancake is ready! Enjoy the delightful contrast of crispy exterior and tender interior, with the savory flavors of fish cake and fresh scallions. For more recipes and tips, feel free to visit my Instagram: hyunjuyya_mealangel.
