Soft & Savory Tuna Pancakes with Potato and Tofu
Enjoy a delicious tuna pancake with a soft, savory texture thanks to added potato and tofu
This recipe enhances the classic tuna pancake by incorporating cooked tofu and tender potatoes, resulting in a less greasy and wonderfully soft texture. Enjoy a flavorful tuna pancake that’s both satisfying and comforting.
Ingredients
- 1 can (135g) tuna, drained
- 1 medium potato (approx. 100g)
- 1 green bell pepper
- 30g onion (approx. 1/4 small onion)
- 30g green onion (white part, approx. 1/4 stalk)
- 2 large eggs
- 1 Tbsp pancake mix (buchim garu)
- Pinch of black pepper
- 1 Tbsp perilla oil (deulgireum)
- Cooking oil, for frying
Cooking Instructions
Step 1
First, peel the potato and wash it thoroughly under running water. Dice it into small cubes, about 1cm in size. Place the diced potato in a microwave-safe bowl, cover with plastic wrap, and microwave for 5 minutes until cooked. Mash the cooked potato gently with a fork or potato masher. (Adjust microwaving time based on your microwave’s power).
Step 2
Finely dice the green bell pepper, removing the seeds. Finely chop the onion and the white part of the green onion as well. Adding finely chopped vegetables enhances the texture and sweetness of the pancake.
Step 3
Crack two large eggs into a bowl and whisk them lightly. In a separate large bowl, combine the drained tuna, mashed potato, chopped vegetables, and the whisked eggs.
Step 4
After draining the oil from the tuna can, press it firmly to remove as much moisture as possible. This step is crucial to prevent the pancake batter from becoming too wet and to ensure a savory flavor.
Step 5
Add the tuna, mashed potato, and chopped vegetables to the bowl with the whisked eggs. Mix everything together well until combined.
Step 6
Sprinkle in a pinch of black pepper. This helps to eliminate any fishy odor from the tuna and adds a subtle aroma. Stir in 1 tablespoon of perilla oil for an extra nutty and savory flavor.
Step 7
Add 1 tablespoon of pancake mix to the mixture and stir until the ingredients are well combined and hold their shape. If the batter seems too wet, add a little more pancake mix. If it’s too thick, add a splash more whisked egg.
Step 8
Heat a generous amount of cooking oil in a non-stick pan over medium-low heat. Spoon dollops of the batter onto the hot pan, flattening them into small, round pancakes. Cook until golden brown on both sides.
Step 9
Once one side is golden brown and set, carefully flip the pancake to cook the other side until golden brown as well. Adjust the heat as needed to ensure the pancakes cook through without burning.
Step 10
Your delicious Tuna and Potato Pancakes are ready! They are beautifully golden brown and wonderfully fragrant. The crisp texture of the bell peppers combined with the soft, savory notes of the potato makes these pancakes incredibly satisfying. Enjoy them while they’re warm!
