Soft and Savory Fish and Vegetable Pancake
A Tender and Delicious Fish and Vegetable Pancake Recipe
This is a tender and savory fish and vegetable pancake, packed with nutritious ingredients. It’s a delightful dish that’s perfect for a light meal or a healthy snack.
Main Ingredients- 200g Pollack fillet, flaked
- 1/2 block Tofu
- 1/4 Carrot
- 1/4 Onion
- 1/4 Bell pepper (use various colors for visual appeal)
- 1/4 Scallion
Batter Ingredients- 5 Tbsp Pancake mix (buchim garu)
- 3 Tbsp Breadcrumbs
- 1 Egg
Seasoning for Fish- Pinch of black pepper
- Pinch of salt
- 5 Tbsp Pancake mix (buchim garu)
- 3 Tbsp Breadcrumbs
- 1 Egg
Seasoning for Fish- Pinch of black pepper
- Pinch of salt
Cooking Instructions
Step 1
Thoroughly wash all the vegetables. Peel or deseed them as necessary, and then chop them into manageable pieces. (Finely dice the carrot, onion, and bell pepper.) Slice the scallion thinly.
Step 2
Gently rinse the flaked pollack fillet under running water to remove any impurities. Pat it thoroughly dry with paper towels. Season the fish flakes with a pinch of salt and pepper, then gently mix to ensure they are evenly coated. This step helps to remove any fishy odors and enhances the flavor.
Step 3
In a blender, combine the seasoned pollack flakes, well-squeezed tofu, and the prepared carrot, onion, and bell pepper. Blend until smooth. If the vegetables are too large, they might not blend well, so chopping them into smaller pieces beforehand is recommended. (If you don’t have a blender, you can finely mince all ingredients with a knife.)
Step 4
Transfer the blended pollack and vegetable mixture to a large bowl. Add the pancake mix, breadcrumbs, and the egg. Also, add the thinly sliced scallions. Use a spatula or spoon to mix and knead everything together until well combined and a cohesive batter forms.
Step 5
The consistency of the batter can vary depending on the amount of pancake mix and breadcrumbs used. If the batter seems too wet, gradually add more pancake mix or breadcrumbs. If it’s too stiff, add a little water or more egg. The ideal consistency is one that can be scooped with a spoon and hold its shape when formed into a patty. Finally, season with salt to your liking.
Step 6
Heat a non-stick pan over medium-low heat and add a generous amount of olive oil (or cooking oil). Scoop portions of the batter and gently flatten them into small, round pancakes. Cook for about 3-4 minutes on each side, until golden brown and cooked through. Be mindful of the heat to prevent burning while ensuring the inside is fully cooked. Once done, place the pancakes on paper towels to absorb any excess oil, and serve them warm!
