Fried Fishcake

Name: Fried Fishcake
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 230 g White fish fillets; 30 g prawns; 1/2 onion; 1 small carrot; 1 spring onion; 3 tbsp breadcrumbs; 2 tbsp corn flour; 1 small egg; 2 tsp salt; 2 tsp white pepper; Oil; Hot chill sauce

Erica Leung @cook_4046734

HK/ UK

This recipe is inspired by a Japanese food called satsuma-age (さつま揚げ), which is a deep-fried fish cake in Japanese style. I think that adding small amount of prawns will bring a delicate taste to the fish cake. For my recipe, I pan fried the fishcake instead of deep-frying, which is a healthier option for cooking fishcake. Please try it out :)

Erica Leung @cook_4046734

Saved

Ingredients

30 mins

4 servings

230 gWhite fish fillets
30 gprawns
1/2onion
1small carrot
1spring onion
3 tbspbreadcrumbs
2 tbspcorn flour
1small egg
2 tspsalt
2 tspwhite pepper
Oil
Hot chill sauce

Saved

Steps

30 mins

1

Wash fish and prawns, cut them into small pieces and dry them with paper towel.
2

Chop onion, carrot and spring onion into small pieces and set aside.
3

Transfer the fish and prawns into a food processor. Add salt, pepper, corn flour, egg and bread crumbs to it. Blend the mixture until it turns gooey.
4

After that, place the mixture in a mixing bowl. Add in chopped onions, carrots and spring onion and mix well.
5

Now, divide the fish paste into 10 portions. Wet your hands before shaping them into a ball.
6

Heat oil on a frying pan on high heat. When the oil is ready, turn the heat into medium before placing the fishcake. Carefully put the fish cakes into the frying pan. Cook for 4 mins or until one side is golden brown in medium heat.
7

After that, carefully flip the fishcakes and cook the other side for 2 mins. When all the fishcakes are cooked, serve with hot chill sauce to taste.