Golden Fish And Vegetable Pancakes Recipe

About this recipe

Golden Fish and Vegetable Pancakes are a delightful way to start your day. This Indian-inspired breakfast combines tender shredded fish fillets with a medley of fresh vegetables and aromatic spices, all bound together in a rice flour batter to create crispy, golden pancakes. Packed with 35g of protein per serving, these pancakes are not just delicious but also highly nutritious, supporting muscle maintenance and keeping you energized. The fiber from the vegetables aids digestion, while the turmeric and ginger add a touch of warmth and health benefits. Cooking these pancakes is a quick and satisfying experience, making them perfect for busy professionals looking for a hearty yet wholesome breakfast option. Serve them hot with a side of chutney or enjoy them plain—they’re versatile and sure to impress.

Ingredients

• 500 g Cambay Tiger Bengali Cut Rohu Fish With Head
• 500 g Spt Frozen Mixed Vegetables
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• Pcs Egg Loose
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• medium Chilli Green Long
• - Ginger Powder
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 5 ltr Guinea Filtered Groundnut Oil For Frying & Sauteing

Instructions

1. 1. Wash and pat dry the fish fillets, then shred them into small pieces using a fork.
2. 2. Steam the Frozen Mixed Vegetables for 5 minutes until tender and then finely chop them.
3. 3. In a mixing bowl, combine rice flour, eggs, shredded fish, chopped vegetables, chopped coriander, and green chilies.
4. 4. Add ginger powder, turmeric powder, and salt to the mixture, blending until a thick batter forms.
5. 5. Heat a non-stick pan and add a small amount of oil for frying.
6. 6. Pour a ladle of batter onto the pan, spreading it evenly to form a pancake shape.
7. 7. Cook each pancake on medium heat for 3-4 minutes on one side until golden brown.
8. 8. Flip the pancake and cook the other side for another 3-4 minutes until fully cooked.
9. 9. Repeat the process with the remaining batter, adding oil as needed between batches.
10. 10. Serve the pancakes hot, garnished with fresh coriander leaves or a side of chutney.