Desserts, Drinks & Baking

Fish Cake 'Sandwiches' with Prune Yogurt Coleslaw

Name: Fish Cake 'Sandwiches' with Prune Yogurt Coleslaw
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 150 g Fish cake (eomuk); 100 g Onion; 10 g Carrot; 20 g Cabbage; ½ Egg; 50 g Breadcrumbs; 50 g All-purpose flour; 8 g Cooking oil; 15 g Prunes; 10 g Almonds; 30 g Yogurt; 35 g Mayonnaise; 40 g Water

빵 대신 어묵 사라다

Breaded, pan-crisped fish cakes split and stuffed with cabbage and carrot slaw in a dressing of caramelized onion, yogurt, mayonnaise, almonds and prunes. Caramelized onion syrup replaces sugar.

📝 Step-by-Step Instructions

Julienne the cabbage, carrot and onion.

Fish Cake 'Sandwiches' with Prune Yogurt Coleslaw — step 1

Sauté 50 g of the onion, add 40 g of water and blend.

Fish Cake 'Sandwiches' with Prune Yogurt Coleslaw — step 2

Blend in the yogurt, mayonnaise, almonds and prunes.

Fish Cake 'Sandwiches' with Prune Yogurt Coleslaw — step 3

Toss the cabbage, carrot and remaining onion with the dressing.

Fish Cake 'Sandwiches' with Prune Yogurt Coleslaw — step 4

Halve the fish cakes, coat in flour, egg and breadcrumbs and pan-fry.

Fish Cake 'Sandwiches' with Prune Yogurt Coleslaw — step 5

Fill the fish cakes with the slaw.

Fish Cake 'Sandwiches' with Prune Yogurt Coleslaw — step 6

📊 Nutrition Facts (per serving)

369.1Calories (kcal)

30.9 gCarbs

11.9 gProtein

22 gFat

11.1 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.