AI-generated imageKorean Minced Fishcake and Egg Patties (2 Servings)
Small Korean fishcake, carrot and scallion patties held together with eggs, suitable for lunchboxes and distinct from stir-fried fishcake.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Dice fishcake into 1 cm pieces and finely chop carrot and scallion.
- 02
Beat two eggs and stir in fishcake, vegetables and flour until evenly mixed.
- 03
Heat oil over medium-low and spoon the mixture into small rounds.
- 04
Flip when set and cook both sides until the egg is completely firm throughout (71°C in the center).
- 05
Plate on clean dishes. For a lunchbox, cool promptly, chill and use a cold pack.
Helpful source links
Before you cook
Check fishcake ingredients for fish, wheat and soy; the batter contains eggs. Cook egg patties to 71°C and prevent raw egg cross-contamination. Refrigerate within 2 hours and reheat leftovers to 74°C.
Allergens: FISH, EGG, WHEAT, SOY may be present in packaged fishcake
Image & source credits
AI-generated image.
Easy meals, made simple
Korean Holiday Three-Color Namul: Spinach, Bellflower Root & Bracken (4 Servings)
Prepare three Korean holiday side dishes together: spinach, bellflower root and bracken. Use only properly processed edible bracken and observe the additional boiling precautions.
Mini Kimchi–Tofu Jeon (8 Small Pancakes)
A home-style Korean side dish of small pan-fried patties made with fermented kimchi, mashed tofu, and egg. They have a soft center and lightly browned edges and need only a frying pan.
