Fish Cake and Vegetable Pancake: A Hearty Side Dish & Snack from Your Fridge
How to Make Delicious Fish Cake and Vegetable Pancakes
Introducing a recipe for fish cake and vegetable pancakes that you can whip up using readily available square fish cakes and fresh vegetables in your refrigerator. These pancakes, with their crispy exterior and tender interior, are perfect as a simple side dish or a satisfying snack. Make delicious fish cake and vegetable pancakes with our easy-to-follow steps!
Main Ingredients
- 4 sheets of square fish cake
- 1/3 yellow bell pepper
- 1/3 red bell pepper
- 1/4 onion
- 1/5 green onion
- 1 chili pepper (optional, for spice)
Cooking Instructions
Step 1
First, we’ll prepare the fish cakes to remove any impurities. Briefly blanch the fish cakes in boiling water for about 10 seconds, or pour hot water over them 3-4 times, front and back. This process helps remove excess oil and any unwanted taste, ensuring a clean flavor. After blanching, rinse the fish cakes under cold water and squeeze out any excess moisture.
Step 2
Next, finely chop the blanched fish cakes into bite-sized pieces. Aim for small, manageable pieces that are easy to eat in one bite when served as a pancake.
Step 3
Now, let’s prepare the vegetables. Finely mince the onion, yellow and red bell peppers, green onion, and chili pepper. Mincing the vegetables finely helps the batter mix evenly without clumping and ensures a pleasant texture when cooked. Feel free to adjust the amount of chili pepper or omit it if you prefer less spice.
Step 4
In a large bowl, combine the chopped fish cakes and all the finely minced vegetables.
Step 5
It’s time to mix the batter. Crack the 2 fresh eggs into the bowl. Add a pinch of salt, 1 tablespoon of pancake mix, and a pinch of black pepper. For added flavor and aroma, include 1 tablespoon of sesame oil and 1 tablespoon of sesame seeds.
Step 6
Using a spatula or spoon, mix all the ingredients thoroughly until well combined. The batter should be thick enough to hold its shape, with the fish cakes, vegetables, and egg mixture evenly distributed.
Step 7
Let’s start frying the pancakes. Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Once the oil is hot, reduce the heat to low. Spoon portions of the batter onto the pan, forming round, flat pancakes. Avoid making them too thick, as this can prevent them from cooking through evenly.
Step 8
After placing the batter, maintain medium-low heat and cook slowly. Once one side turns golden brown, carefully flip the pancake using a spatula. Gently pressing down on the pancake with the spatula while frying helps to achieve a crispier texture. Cook until both sides are golden brown and cooked through.
Step 9
Your delicious fish cake and vegetable pancakes are ready! They taste best when served hot. They are perfect for kids’ snacks or as a delightful accompaniment to a cold drink.
