Savory Fish Cake and Vegetable Pancakes
Savory Fish Cake and Vegetable Pancakes
Easy Fish Cake Pancake Recipe
Whip up a delightful side dish using leftover vegetables and chewy fish cakes! These savory fish cake pancakes, crispy on the outside and tender on the inside, are perfect as a snack for kids or a tasty accompaniment to drinks for adults. Here’s a detailed recipe that’s both simple and flavorful.
Main Ingredients- 2 sheets of fish cake (eomuk)
- 2 eggs
- 1/4 stalk of green onion
- 1/4 carrot
- 1/4 onion
Seasoning & Sauce- Pinch of black pepper
- 1 tsp salted shrimp (saeu-jeot)
- Ketchup (for dipping)
- Pinch of black pepper
- 1 tsp salted shrimp (saeu-jeot)
- Ketchup (for dipping)
Cooking Instructions
Step 1
First, prepare the 2 sheets of fish cake. Briefly blanching the fish cakes in boiling water helps remove excess oil, resulting in a cleaner and more delicate flavor. After blanching, rinse them under cold water, squeeze out any excess moisture, and then mince them as finely as possible. Place the minced fish cakes into a bowl. Finely mincing ensures a smoother texture when the pancake is cooked.
Step 2
Next, prepare the accompanying vegetables: onion, carrot, and green onion. Just like the fish cakes, these vegetables should be finely minced to ensure they mix evenly into the batter and provide a pleasant texture when cooked. Peel and wash the onion and carrot, then finely chop them along with the green onion into pieces about 0.5cm in size. The finer the vegetables are chopped, the neater and more aesthetically pleasing the pancakes will be.
Step 3
Now, it’s time to make the batter. Add the finely minced fish cakes and vegetables to the bowl. Crack in 2 fresh eggs. For an added umami boost, add 1 teaspoon of salted shrimp (saeu-jeot) and a pinch of black pepper to enhance the aroma. The salted shrimp contributes a distinct savory depth that enriches the overall flavor of the fish cake pancake.
Step 4
Combine all the prepared ingredients in the bowl and mix them thoroughly using chopsticks or a spatula to form the batter. It’s important to mix well until all ingredients are evenly incorporated and there are no lumps. Stirring until the batter has a slightly cohesive texture will help it hold its shape when cooking.
Step 5
Heat a generous amount of cooking oil in a pan over medium-low heat. Ladle portions of the batter into the pan, shaping them into round pancakes of your desired size. To prevent them from breaking apart easily, it’s best to make them about bite-sized and slightly thick. Avoid overheating the pan, as this can burn the outside before the inside is cooked.
Step 6
Once one side turns golden brown and is cooked, carefully flip the pancakes to cook the other side until it’s also golden brown and crispy. Ensuring both sides are evenly cooked will guarantee that the pancakes are cooked through and delicious. Cooking slowly over gentle heat is the key to achieving a crispy exterior and a tender, moist interior.
Step 7
Arrange the perfectly cooked fish cake pancakes attractively on a serving plate. Dipping them in ketchup while they are warm adds a delightful sweet and tangy contrast that further enhances their flavor. While delicious on their own, they are also excellent served with a soy sauce-based dipping sauce or a mixture of mayonnaise. Add some joy to your everyday meals or special occasions with these wonderful fish cake pancakes. Enjoy!
