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Korean Zucchini Tuna Pancakes

Custo $5, economizar $10

Fonte: Recommended by CookGo

  • 15 Min
  • 2 Porções
  • $5

INGREDIENTES

  • Main Ingredients

    • 🐟 150g canned tuna
    • 🥒 3 slices zucchini
    • 🧅 1/4 onion
    • 🥕 1/3 piece carrot

  • Additional Ingredients

    • 🥚 1 egg
    • 4 tbsp potato starch
    • 4 tbsp pancake flour
    • 🧂 1 pinch salt
    • 2 tbsp cooking oil

PASSOS

1

Slice the zucchini thinly and sprinkle with a pinch of salt. Let it sit for 20 minutes, then squeeze out excess water using a cloth.

2

Julienne the carrot and onion finely.

3

In a bowl, combine the squeezed zucchini, julienned carrot and onion, drained canned tuna, pancake flour, potato starch, and egg. Mix well.

4

Heat a pan with cooking oil and scoop a tablespoon of the mixture for each pancake. Fry until golden brown on both sides.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 15g
    Proteína
  • 20g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Serve with soy sauce or a dipping sauce for added flavor.You can substitute potato starch with cornstarch if unavailable.Make smaller pancakes for easier flipping and serving.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.