My Korean Kitchen · by Sue | My Korean Kitchen★ 4.7 (11)
How to Make Korean Fish Cakes
NUTRITION · PER SERVING27M COOK
CAL 3%·PRO 6%
CARBS 2G11% OF CAL
0G FIBER0G SUGAR1G OTHER
FAT 5G71% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Golden-fried fish cakes made with whitefish, calamari, and shrimp mixed with vegetables and a touch of rice. A savory Korean appetizer with tender, bouncy texture.
starterkoreanfishshellfish⚙️ food processor🥄 saucepan🍟 deep fryerdairy free
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Nutrition & ingredients
Ingredients
serves 28- 250 g boneless skinless white fish fillet
- 150 g skinless squid body ((0.33 pounds), Squid legs can be used too. I used frozen squid.)
- 100 g shelled prawns ((0.22 pounds), I used frozen banana prawns.)
- 55 g yellow onion ((1.9 ounces), peeled & rinsed)
- 30 g carrots ((1.1 ounces), rinsed & peeled)
- 25 g red capsicum / bell peppers ((0.9 ounces), rinsed & seeds removed (if necessary))
- 20 g chives ((0.7 ounces), rinsed & stalks chopped in index finger length)
- 1 extra large egg white
- 1 tsp rice wine ((mirim))
- 1 tsp white sugar
- 1 tsp fine salt
- 2 Tbsp potato starch
- 2 Tbsp all purpose flour (/ plain flour)
- 3 to 4 cups vegetable oil (for deep frying)
At a glance
PER SERVING · TIME 27M
CAL 3%·PRO 6%
CARBS 2G11% OF CAL
0G FIBER0G SUGAR1G OTHER
FAT 5G71% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 15m
- Sodium
- 127mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 57mg
- Calcium
- 7mg
- Iron
- 0.17mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 127MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.