Clever Tuna Rice Pancakes: A Delicious Way to Use Up Leftover Veggies!
Tuna Rice Pancakes: Using Up Fridge Scraps with Canned Tuna for a Satisfying Meal!
Do you often find yourself with leftover vegetable scraps in the fridge after cooking? My go-to solutions are usually fried rice or savory pancakes (jeon). Today, I’ve combined those leftover veggies with a can of tuna and some rice to create these delightful Tuna Rice Pancakes. Because they contain rice, these pancakes are incredibly filling, making them a satisfying meal all on their own. They’re perfect for a quick lunch, a light dinner, or even as a tasty snack!
Ingredients- 1 can Tuna, drained
- 1 paper cup Rice (approx. 180g)
- 1/4 Red Bell Pepper
- 1/4 Yellow Bell Pepper
- 1/4 Green Bell Pepper
- 1/4 Onion
- 2 Eggs
- 3 pinches Salt
- 2 pinches Black Pepper
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Wash the red bell pepper, yellow bell pepper, green bell pepper, and onion thoroughly. Remove any seeds and cores, then finely dice them using a knife or a food processor. When making dishes like fried rice or pancakes, finely dicing vegetables ensures they blend well and create a tender texture when cooked. Feel free to use any other leftover vegetables you have in your fridge, such as zucchini or carrots!
Step 2
Drain the oil completely from the canned tuna. For extra thoroughness, you can wear a plastic glove and gently squeeze the tuna to remove any remaining oil. Removing the oil is key to achieving a light and non-greasy pancake.
Step 3
In a large mixing bowl, combine the diced vegetables. Add the drained tuna and the cooked rice. Crack in the two eggs. Finally, season with 3 pinches of salt and 2 pinches of black pepper. Pro tip: I often skip the flour or batter mix when making jeon. The eggs alone provide enough binding power for the pancakes to hold together. This method also allows the natural flavors of the ingredients to shine through, resulting in a less heavy and more digestible dish. If you prefer a lighter taste, definitely try making them without flour!
Step 4
Put on a pair of disposable gloves and gently mix all the ingredients together. It’s important to gently break up the rice grains with your fingers as you mix, ensuring they don’t clump together. This will help maintain a pleasant, distinct texture for each grain of rice in the finished pancake.
Step 5
Heat a pan over medium-low heat and add a generous amount of cooking oil. Using a spoon, scoop portions of the batter and place them onto the hot pan, shaping them into small, round pancakes. Using two spoons can help you create nicely rounded shapes. Making them bite-sized can be convenient, especially for children!
Step 6
Once the bottom of each pancake is golden brown, carefully flip them using two spoons. Continue to cook until both sides are beautifully golden and slightly crispy. Be mindful of your heat! If the heat is too high, the outside will burn before the inside is cooked. Maintain a medium-low heat to ensure they cook through evenly. You’re aiming for a crispy exterior and a tender, moist interior.
Step 7
And there you have it! Delicious Tuna Rice Pancakes, made with leftover vegetables, tuna, and rice, are ready to enjoy. The addition of rice makes them wonderfully satisfying with every bite. The savory flavor of the tuna, the freshness of the vegetables, and the comforting texture of the rice combine to create a dish that’s both tasty and nutritious. Dipping them in ketchup was a delightful pairing, and I really appreciated how light and non-greasy they were without any added flour. The umami from the tuna, along with the blended flavors of vegetables and rice, was truly enjoyable. Most households have a can or two of tuna on hand, right? Why not try making these simple yet incredibly delicious Tuna Rice Pancakes using up those fridge scraps!
