Japanese salmon pancakes

Sheila Zhang
5 1
50 mins
50 mins


Servings: 4
  • 250 g Flour
  • 7-10 Tbsp Salt
  • 2 TEASPOONS Baking Powder
  • 2 Eggs (Gr. M)
  • 250 g Pointed cabbage
  • 1 large carrot
  • 1 collar Spring onions
  • 300 g Organic salmon fillet without skin
  • 200 ml oil for frying
  • 4 TABLESPOONS Tomato ketchup
  • 2 TEASPOONS Curry Powder
  • 4 TABLESPOONS Plum jam
  • 2 TABLESPOONS Soy sauce
  • 2 TABLESPOONS Worcester sauce
  • 6 TABLESPOONS Mayonnaise


  1. 1

    For the pancakes, mix flour, 1 teaspoon salt and baking powder in a bowl. Add the eggs. Gradually add 200 ml of water with the whisks of the mixer until the dough is lump-free.

  2. 2

    Clean and wash the pointed cabbage. Cut cabbage into fine strips from the stalk. Peel, wash and grate the carrot. Clean and wash spring onions and cut them into thin rings. Rinse fish cold, dab dry and cut into very small cubes.

  3. 3

    Fold the prepared ingredients, except for approx. 1⁄3 spring onions, into the dough.

  4. 4

    Heat 200 ml of oil in a pan with a high rim. With a tablespoon, add 3 pastry blobs to each pan and flatten it a bit. Fry over medium heat for about 3 minutes on each side until golden brown. Keep ready pancakes warm in the oven (approx. 50 °C).

  5. 5

    Fry about 9 more pancakes from the remaining dough and keep them warm.

  6. 6

    For the sauce, mix ketchup, curry, plum puree, soy sauce and Worcester sauce. Serve with pancakes and mayonnaise. Sprinkle with the rest of the spring onions.

Nutrition Facts

740 kcal
54 g
45 g
24 g