Korean-Style Sardine and Beet Pancakes

Korean-Style Sardine and Beet Pancakes
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What Started it all:
Sardines, Beet, baking powder, food processor


  • 2 cans of sardines, drained and mashed
  • 1 medium-sized beet, peeled and grated
  • 1 teaspoon baking powder
  • 1 cup all-purpose flour
  • 1 egg
  • 1/2 cup water
  • Salt and pepper to taste
  • Vegetable oil for frying


  1. In a food processor, combine the mashed sardines, grated beet, baking powder, flour, egg, and water. Blend until smooth.
  2. Season the batter with salt and pepper to taste, and mix well.
  3. Heat a drizzle of vegetable oil in a non-stick frying pan over medium heat.
  4. Spoon the batter into the pan to form small pancakes, and cook for 2-3 minutes on each side until golden brown.
  5. Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil.
  6. Serve the Korean-style sardine and beet pancakes hot, with a dipping sauce of your choice, and enjoy!

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