Savory Tuna and Vegetable Pancakes
Fridge Clean-out Recipe! Easy Tuna and Vegetable Pancakes (Donggeurangttaeng)
Do you still have plenty of canned tuna left from the holidays? Let’s make delicious tuna and vegetable pancakes using up those leftover vegetables in your fridge! The savory tuna combined with crisp vegetables creates a delightful taste that both children and adults will love. These pancakes are simple to make and make for a satisfying meal or a perfect accompaniment to drinks.
Key Ingredients- 1 can Tuna (drained)
- 1/3 Onion (finely minced)
- 1/3 Yellow Bell Pepper (finely minced)
- 5 slices Zucchini (finely minced)
- 2 Eggs
- 1 Tbsp Pancake Mix (or all-purpose flour)
- 1 Tbsp Tuna Extract (or soy sauce)
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare all your ingredients. Drain the oil thoroughly from the canned tuna. Finely mince the onion, bell pepper, and zucchini. Mincing the vegetables finely is crucial for the pancakes to hold their shape and not fall apart when cooking. Lightly beat the eggs in a separate bowl.
Step 2
In a large mixing bowl, combine the drained tuna, finely minced onion, bell pepper, and zucchini. Add the 2 beaten eggs and 1 tablespoon of pancake mix (or flour).
Step 3
To season, add 1 tablespoon of tuna extract. If you don’t have tuna extract, soy sauce is a good substitute. Mix everything together thoroughly until well combined.
Step 4
Finally, add a pinch of black pepper for extra flavor. Mix until you achieve a thick batter consistency. If the batter is too thin, add a little more pancake mix. If it’s too thick, add a touch more beaten egg to reach the desired consistency.
Step 5
You should now have a thick batter with all the ingredients well incorporated. This consistency is perfect for shaping and frying the pancakes.
Step 6
Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. A well-heated pan is essential for achieving golden-brown pancakes.
Step 7
Using a ladle or a tablespoon, scoop portions of the batter and carefully place them onto the hot pan, forming small, flat circles. Avoid overcrowding the pan; cook in batches if necessary. Making them bite-sized is great for kids.
Step 8
Cook on medium-low heat until the underside is golden brown and set. Then, using a spatula, carefully flip the pancakes. Be gentle to prevent the vegetables from scattering. Continue cooking the other side until golden brown and cooked through. Ensure they are cooked evenly.
Step 9
Your delicious and savory Tuna and Vegetable Pancakes are ready! They are best served warm with a side of soy sauce or ketchup for dipping. These pancakes are a fantastic choice for a kids’ snack or a hearty meal. Give this recipe a try! 🙂
