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Fish Cake-Stuffed Perilla Leaf Pancakes

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 15 Min
  • 1 Porções
  • $5

INGREDIENTES

  • Main Ingredients

    • 9 perilla leaves
    • 3 rectangular fish cakes

  • Batter

    • 🥚 2 eggs
    • 🧄 1 tsp minced garlic
    • 🧂 1/2 tsp salt
    • 1/2 tbsp sesame oil

  • Coating & Cooking

    • sufficient amount of flour
    • sufficient amount of canola oil

PASSOS

1

Cut the rectangular fish cakes into thirds.

2

Place the fish cakes in a sieve and pour hot water over them.

3

Drain the fish cakes and set them aside.

4

Wash the perilla leaves thoroughly and remove the stems.

5

In a bowl, crack 2 eggs and add minced garlic, salt, and sesame oil.

6

Spread flour on a cutting board and coat both sides of the perilla leaves with it.

7

Dip the fish cakes into the egg mixture and place them on the perilla leaves.

8

Fold the perilla leaves in half to encase the fish cakes.

9

Dip the folded leaves into the egg mixture again.

10

Heat a pan with canola oil and cook the stuffed perilla leaves on low heat.

11

Transfer to a plate and serve warm.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 15g
    Proteína
  • 20g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Use fresh perilla leaves for the best flavor and texture.Adjust seasoning in the egg mixture to suit your taste.Serve with soy sauce or chili dipping sauce for extra flavor.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.