Easy 15-min. Korean Tuna Pancakes (Chamchijeon)
Savory spicy Korean tuna pancakes packed with scrumptious flavor and great taste! Made with simple ingredients from your pantry! Less less than 15 minutes you can have an incredibly satisfying meal.
Ingredients
- 1 tablespoon vegetable oil for frying (or any flavorless oil)
Tuna Cakes Filling:
- 5.29 oz canned tuna
- 2 tablespoon red chilli de-seeded & finely chopped, or red bell pepper for no spice
- 1 green onion finely chopped
- 1 egg
- 5 tablespoon all purpose flour or sub with any gluten-free flour with a similar texture
- 1 clove garlic minced
- ½ teaspoon sesame seeds toasted
- 1 teaspoon sesame oil toasted
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional for serving:
- Lemon juice
- Japanese mayo
Instructions
- Drain the canned tuna of its liquids and discard the liquid. Then in a mixing bowl, combine filling for tuna cakes as listed above. Mix well. Divide into 4 equal portions and using clean wet hands shape into balls. Transfer to a plate.
- In a non stick frying pan on medium heat, add oil. Once oil is hot, add one tuna ball at a time and flatten it out into a ½-inch-thick pancake with a spatula.
- Fry on each side for 2-3 minutes until both sides of the pancake are golden brown. Transfer to a paper towel lined plate to absorb excess oil.
- Serve with green onions and red chilies as garnish. Optional: enjoy with a squeeze of lemon juice or Kewpie mayo.
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Nutrition
Calories: 94kcal | Carbohydrates: 8g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 110mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 17mg | Calcium: 22mg | Iron: 1mg