Korean-Style Sardine and Beet Pancakes
What Started it all:
Sardines, Beet, baking powder, food processor
This recipe is a delightful Korean-inspired twist on the classic comfort food, using fresh ingredients to create a flavorful and satisfying dish.
Ingredients
- 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
Instructions
- In a food processor, combine the mashed sardines, grated beet, baking powder, flour, egg, and water. Blend until smooth.
- Season the batter with salt and pepper to taste, and mix well.
- Heat a drizzle of vegetable oil in a non-stick frying pan over medium heat.
- Spoon the batter into the pan to form small pancakes, and cook for 2-3 minutes on each side until golden brown.
- Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil.
- Serve the Korean-style sardine and beet pancakes hot, with a dipping sauce of your choice, and enjoy!