How to Make Sardine Pancakes
Savory pancakes are popular snacks in Korea and Japan. For example, okonomiyaki is a savory Japanese pancake made with shredded cabbage, eggs, flour, meat, and various condiments. I have sampled these pancakes, and I enjoy them quite a bit.
This morning, I woke up craving sardines and eggs—so I thought of creating a savory pancake with sardines. The outcome was wonderful! On top of the pancake, I drizzled some of the tomato sauce that the sardines were packed in. I also tried dipping the pancake in a homemade spicy soy-vinegar dip. The balance between salt, sour, and spice was delicious.
This pancake is perfect for breakfast or as a snack. You could also try serving it with mayonnaise or ketchup.
- 1/2 can (80 grams) sardines in tomato sauce
- 1 egg
- 1 tablespoon all-purpose flour
- 1 teaspoon spring onions
- 1/8 to 1/4 teaspoon salt
- Pinch black pepper
- Cooking oil, for frying
- 1 medium bowl
- 1 small bowl
- 1 small plate
- measuring spoons
- chopping board
- cooking spoon
- Drain canned sardines. Set aside the tomato sauce.
- Mash the sardines in a bowl.
- Add the other ingredients into the bowl. Stir until well combined.
- Heat the oil in a pan.
- Pour small amount of the mixture. Cook the sardines pancake under low heat.
- Brown both sides of the pancake.
- Serve with the tomato sauce of the sardines.
Tips and Techniques
- Adjust the amount of salt and pepper based on your taste preference.
- Serve the pancake with the tomato sauce that the sardines were packed in—or with my homemade spicy soy-vinegar dip.
- Use sardines in spicy tomato sauce to add more kick to this savory pancake.
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