Cockle and Zucchini Jeon: Six Korean Seafood Pancakes

Check that refrigerated shelled cockle meat is fully cooked and in date; drain. Do not add raw cockles without first cooking and shelling them safely.

Wash the zucchini and carrot under running water and cut into thin matchsticks.

Mix 100 g pancake mix with 100 mL cold water until there are no large dry lumps. Add a little water if too stiff.

Fold in cooked cockles and vegetables, ready to divide into six small pancakes. Do not add salt first because pancake mix is often seasoned.

Use oil in batches in a medium-heat skillet. Make six small rounds; cook roughly 3 minutes, turn and cook another 3–4 minutes. Ensure no raw batter remains and cockles are hot throughout.

Serve hot. Refrigerate leftovers within 2 hours in a shallow covered container at 4°C or below; reheat to at least 74°C throughout.