Special Potato Pancakes with Tofu and Tuna
Try a Unique Twist! Delicious Potato Pancakes Packed with Soft Tofu and Savory Tuna
Potatoes, a year-round favorite, truly shine during their peak season from June to September. New potatoes harvested during this time have thin skins, a fluffy texture, and a delightful sweetness. Let’s make a popular potato recipe for the whole family using these delicious and healthy seasonal new potatoes. These pancakes offer a crispy exterior, a tender interior, and a fantastic combination of soft tofu and savory tuna. Elevate your dining table with this special potato pancake!
Main Ingredients- 2 medium Potatoes
- 1/3 Carrot
- 1/4 Onion
- 1 Green chili (adjust to your spice preference)
Other Ingredients & Seasoning- 1/2 block Tofu (approx. 150g)
- 1 can Tuna (85g), drained
- 1 Egg
- 1 tsp Soy sauce
- 1 tsp Sesame oil
- 1/3 tsp Salt
- 2 Tbsp Cornstarch (or potato starch)
- Generous amount of Cooking oil (for frying)
- 1/2 block Tofu (approx. 150g)
- 1 can Tuna (85g), drained
- 1 Egg
- 1 tsp Soy sauce
- 1 tsp Sesame oil
- 1/3 tsp Salt
- 2 Tbsp Cornstarch (or potato starch)
- Generous amount of Cooking oil (for frying)
Cooking Instructions
Step 1
First, prepare the vegetables that will add flavor to your potato pancakes. Wash the carrot, onion, and green chili thoroughly, then finely mince them. Removing the seeds from the green chili will make it less spicy. Finely chopped vegetables blend well with the batter and provide a better texture when cooked.
Step 2
It’s important to drain the tofu well. Use a cheesecloth or paper towels to press the tofu firmly and squeeze out as much water as possible. For the canned tuna, drain all the oil using a sieve. This step prevents the potato pancakes from being too oily and ensures a richer flavor.
Step 3
In a bowl, combine the minced carrot, onion, and green chili with the drained tofu and the oil-drained tuna. Crack in 1 egg, add 1 tsp soy sauce, 1 tsp sesame oil, and 1/3 tsp salt. Mix everything together thoroughly with a spatula or spoon until well combined. You can let it sit for a moment to allow the flavors to meld.
Step 4
Now, let’s prepare the star ingredient: potatoes. Peel the potatoes and slice them thinly, about 0.5cm thick. Place the sliced potatoes in a bowl and sprinkle with 2 Tbsp of cornstarch. Gently toss them to ensure the cornstarch evenly coats the surface of the potato slices. Coating with starch will make your potato pancakes extra crispy.
Step 5
It’s time to combine the batter and potatoes and shape them. Before preheating the pan, place about 1 tablespoon of the tofu, tuna, and vegetable mixture generously onto a potato slice that has been coated with cornstarch. Then, cover it with another potato slice, sandwiching the filling between the potatoes. This method encases the filling within the potato layers, resulting in tender insides and crispy outsides.
Step 6
Heat a generous amount of cooking oil in a pan over medium-low heat. Carefully place the shaped potato pancakes onto the hot oil. Once one side is golden brown and crispy, flip it over to cook the other side evenly. You can also stand the pancakes on their sides to cook them, which helps them become even crispier. Cook until all sides are golden brown and crisp – and they’re done! Serve with ketchup or soy sauce for dipping, if desired, for an extra touch of flavor.
