Korean Tuna Pancake
Savory Tuna Pancakes!
Ingredients
- 5 oz canned tuna in water
- 1/4 cup minced onion
- 1 tsp minced garlic (or 1 clove minced)
- 1/2 tsp salt
- 1/2-1 tsp sesame oil per taste
- 1 tbsp all purpose flour
- 1 large egg
- 1 tbsp canola oil for frying
Instructions
- Drain the tuna well and use your hands or cheesecloth to squeeze out as much moisture as you can.
- Add all ingredients except the canola oil to a small mixing bowl.
- Stir well to combine.
- Optional: On a cutting board or sheet of parchment paper form 6 even pancakes.
- Heat the canola oil in a skillet over medium-high heat.
- If you did not pre-portion your pancakes, use your hands to form a small patty, about the size of a silver dollar or chicken nugget, and put it into the heated oil. If you pre-portioned, just put your pancakes into the skillet.
- Cook on medium-high heat for 1-2 minutes, or until you can see the bottom browning without moving the pancakes. If you’re not sure, use the back of your spatula to try to lightly push the pancake in the pan. If it moves easily, it’s ready to flip. If it does not move easily, keep cooking for another 30 seconds until it does move easily.
- Flip the pancakes and cook for 1 more minute on the bottom, or until the bottoms are golden brown.
- Remove to a paper towel lined plate.
- Serve alone with a dipping sauce, or with rice and a dipping sauce.