Mackerel and Tofu Vegetable Pancakes
Mackerel and Tofu Vegetable Pancakes: Packed with Omega-3, Nutritious!
Try making delicious pancakes, similar to ‘Donggeurangttaeng’ (Korean meatballs), by incorporating the omega-3 rich mackerel with plenty of vegetables that are usually hard to eat, and mashed soft tofu. This recipe is highly recommended for picky eaters or those managing their diet. Enjoy a healthy meal with these nutritious and flavorful mackerel and tofu vegetable pancakes, crispy on the outside and moist on the inside!
Main Ingredients- 1 can of mackerel (canned)
- 1 block of tofu
- Scrap vegetables (use up what’s in your fridge)
- 1/4 onion
- A little broccoli
- 1/4 pack of enoki mushrooms
- 3-4 eggs
- 2-3 Tbsp starch (or flour)
Seasoning & Others- 1 Tbsp minced garlic
- 1 Tbsp cooking sake (or mirin)
- 1 tsp salt
- A pinch of pepper
- Olive oil (or cooking oil)
- 1 Tbsp minced garlic
- 1 Tbsp cooking sake (or mirin)
- 1 tsp salt
- A pinch of pepper
- Olive oil (or cooking oil)
Cooking Instructions
Step 1
Finely chop any leftover scrap vegetables from your fridge or the enoki mushrooms. When vegetables are expensive, it’s convenient to buy them in bulk, chop them, portion them, and freeze them for easy use when needed.
Step 2
Drain the oil from the canned mackerel. Place the mackerel in a large bowl. Add minced garlic, pepper, and cooking sake (or mirin). Mash the mackerel thoroughly with a spoon, fork, or your hands until it’s smooth and well combined with the seasonings.
Step 3
Gently squeeze out excess water from the tofu using a cheesecloth or your hands. Add the squeezed tofu to the bowl with the mashed mackerel. Incorporate the eggs, starch (or flour), and salt. Knead the mixture with your hands until it forms a cohesive dough. It’s important to knead sufficiently so the ingredients bind together well.
Step 4
If you are not cooking the batter immediately after preparation, it may become watery if refrigerated overnight. In such cases, mix it again lightly to adjust the consistency. You can add more or less salt according to your preference. Taste the batter and adjust the seasoning accordingly.
Step 5
Heat a pan over medium-low heat and add a generous amount of olive oil. Scoop the batter with a tablespoon and drop it onto the pan, forming round shapes. Avoid making the pancakes too thick, as they may not cook through, and too large, as they can break when flipping. Aim for a moderate size and thickness.
Step 6
Gently press the edges of the pancakes with a spatula or turner to maintain their shape. Once one side is golden brown, carefully flip them and cook the other side until it’s also golden brown and cooked through. Be mindful of the heat to prevent burning.
Step 7
These finished mackerel and tofu vegetable pancakes are wonderfully mild and savory. The flavor of the mackerel, the tenderness of the tofu, and the texture of the vegetables combine to create a dish that everyone, young and old, can enjoy. They are delicious served as is while warm, or with a side of soy-based dipping sauce.
