TUNA PANCAKES
These tuna pancakes are a lot like burgers, except instead of ground beef, they're made with a mixture of tuna, breadcrumbs, and eggs. Perfect for a light and healthy meal!
Ingredients
- 2 large eggs, beaten
- 2 teaspoons all-purpose flour
- 1/4 teaspoon fine sea salt
- 45 g (1.6 oz) onion, finely diced
- 20 g green peppers or chili (0.7 oz), seeded and finely diced
- 30 g green onions (1 ounce), finely chopped
- A few pinches of ground black pepper
- 185 g canned tuna, well drained
- 20 g red peppers or chili (0.7 oz), seeded and finely diced
- 1 tbsp mayonnaise, optional (I used Hellmann's brand)
- Cooking oil, I used rice bran oil
SAUCE
- 2 teaspoons of sugar
- 1 tablespoon of water
- 1 tablespoon soy sauce, regular
- 1 tablespoon of rice vinegar wine
Instructions
First, prepare the sauce by whisking all the ingredients for the sauce in a small bowl. Put aside. Combine all prepared main ingredients (excluding oil) in a bowl and mix well.
Then, preheat a pan to medium-low heat and once heated, add cooking oil to the pan. Remove the tuna mixture with a spoon (heaped) and gently place it on the pan (each spoonful of mixture makes a pancake). Cook for 2 to 3 minutes. Turn them over and cook for another 2-3 minutes or until golden brown.
You can also tell it's ready when no egg liquid is flowing out when you gently press down on the mixture with a spatula.
Remove from the pan when both sides of the pancake are cooked. Repeat this until all the remaining mixture is used up. You may need to add more cooking oil between batches.
Serve with the dip. Also with cooked rice and other Korean side dishes. Happy Cooking Time.
