chamchi jeon – korean tuna patties

Continuing with my Korean obsession, I made chamchi jeon yesterday. These are tuna patties.

Normally, I don’t eat canned tuna. Neither does my mom, or my dad. But we all could not stop eating these because they are so damn tasty!

And the best part is, they are super easy to make!!

In a bowl, I added tuna and spring onion.

Into this, I added salt, black pepper and baking powder.

An egg joined the party.

Finally, I added panko bread crumbs.

And mixed.

I heated some olive oil in a skillet. You can use less oil, but when I fry patties of any sort, I tend to use a little more oil and shallow-fry them. This means I avoid using a ton of oil (deep frying) yet at the same time, I still get a nice exterior. You can also use less oil to fry the patties.

Using a spoon, I dropped dollops of tuna patties into the oil. Using the spoon, I pressed lightly on the patties to flatten them a little. And fried them on both sides.

Once both sides had turned golden brown, I transferred the patties onto some kitchen towels to drain.

And they were ready to be eaten. I served mine with a drizzle of mayonnaise and Thai chilli sauce. They were good while they were piping hot, and just as good when eaten cold.

Just remember to make loads.

Chamchi Jeon (์ฐธ์น˜์ „) | Korean Tuna Pancakes
Yields 6
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Ingredients
  1. 1 small 95g can tuna, drained well and lightly mashed
  2. 1 large egg, lightly beaten
  3. 1 stalk spring onion, finely chopped
  4. 3 tablespoons panko crumbs
  5. 1/2 teaspoon baking powder
  6. 1/8 teaspoon salt
  7. Dash of pepper
  8. olive oil for frying
  9. Mayonnaise, barbecue sauce, chilli and/or ketchup to serve
Instructions
  1. Combine tuna, egg, spring onions, panko, baking powder, salt and pepper in a bowl and mix well to combine.
  2. Heat up oil in a frying pan on medium heat. Drop heaped tablespoons of the mixture into the pan, using the spoon to shape the cakes into rounds.
  3. Fry them for 2-3 minutes each side until brown and crisp.
  4. Remove and drain on kitchen paper.
  5. Serve hot or cold with a drizzle of mayonnaise, barbecue sauce, chilli or ketchup.
Notes
  1. Ideal for picnics and school lunchboxes!
Adapted from tofoodwithlove
Adapted from tofoodwithlove
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

I am submitting this post to Aspiring Bakers #37: Korean – Feast of Hansik (November 2013) hosted by Grace of Life an Be Simple.




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