Homemade Salmon Vegetable Pancake with Mozzarella

Instructions

1. Cut the bell pepper into small cubes (about 1 cm x 1 cm). Chop the red onion into small pieces. Thinly slice the red cabbage into strips (like thin ribbons).
2. Open the can of pink salmon. Drain all the liquid by pressing a plate or strainer against the salmon. Use a fork to break the salmon into small flakes.
3. Crack the eggs into a large bowl. Whisk them thoroughly with a fork or whisk until the mixture is smooth and uniform in color.
4. Add the diced bell pepper, chopped onion, sliced red cabbage, flaked salmon, tomato puree, and Kewpie Mayo to the bowl with the beaten eggs. Mix everything together until all ingredients are evenly distributed.
5. Place a large frying pan over medium heat. Add the salted butter and let it melt completely, tilting the pan to coat the entire surface. Pour the mixture from the bowl into the pan, spreading it evenly with a spatula.
6. Cook the pancake for 4 minutes without disturbing it. Check the bottom by gently lifting an edge with a spatula – it should be golden brown. Then carefully flip the pancake over using a large spatula (or slide it onto a plate and flip it back into the pan).
7. Sprinkle the mozzarella cheese evenly over the top of the pancake. Continue cooking for another 4 minutes until the cheese is fully melted and the bottom is golden brown. The pancake is done when both sides are golden brown and the inside is fully cooked (not runny).
8. Slide the pancake onto a plate, cut into wedges, and serve hot.