Tuna Pancakes
Delicious Tuna Pancakes made with canned tuna, eggs, and fresh vegetables, served with a dipping sauce.
Equipment
- skillet
Ingredients
Main Ingredients
- 185 g canned tuna well-drained
- 2 large eggs beaten
- 30 g green onions finely chopped
- 45 g onion finely diced
- 20 g red bell peppers seed removed & finely diced
- 20 g green bell peppers seed removed & finely diced
- 1 tablespoon mayonnaise optional (I used Hellmann’s brand)
- 2 teaspoon all purpose flour
- ¼ teaspoon fine sea salt
- ground black pepper a few sprinkles
- cooking oil I used rice bran oil
Dipping Sauce
- 1 tablespoon soy sauce regular
- 1 tablespoon water
- 1 tablespoon rice wine vinegar
- 2 teaspoon sugar
Instructions
Cooking Instructions
- Make the dipping sauce by whisking all the dipping sauce ingredients in a small bowl. Set aside. Combine all the prepared main ingredients (excluding the oil) in a mixing bowl and mix them well.
- Preheat a skillet over medium low heat and once heated add some cooking oil across the pan. Scoop out the tuna mixture with a spoon (heaped), and gently place it onto the pan (each spoonful mixture makes one pancake). Cook for 2-3 mins. Flip them over and cook another 2-3 mins, or until golden brown.
- You can also tell it is ready when no egg liquid seeps out when you gently press the mixture down with a spatula. Remove from the pan when both sides of the pancake are cooked. Repeat this until all the remaining mixture is used up. You may need to add more cooking oil between the batches.
- Serve with the dipping sauce. Also with cooked rice and other Korean side dishes.
Notes
1 tablespoon = 15 ml. If you want to get more creative with the dipping sauce, be sure to check my Korean pancake sauce recipe.
Nutrition
Serving: 1pancakeCalories: 69kcalCarbohydrates: 2gProtein: 7gFat: 3gSaturated Fat: 1gCholesterol: 37mgSodium: 246mgPotassium: 73mgFiber: 1gSugar: 1gVitamin A: 162IUVitamin C: 5mgCalcium: 11mgIron: 1mg
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