Fried Fish Cakes

Name: Fried Fish Cakes
Total time: 1800 s
Yield: 4 Servings
Cuisine: British
Ingredients: 500 g White Fish Fillets *soft fish recommended, e.g. Cod, Pollack, Blue Grenadier, etc; 1 small piece Ginger *grated; 1 Egg OR 1 Egg White; 2 tablespoons Sake (Rice Wine); 1/2 teaspoon Salt; 1 teaspoon Sugar; 1 teaspoon Soy Sauce; 2 tablespoons Potato Starch OR Corn Starch *plus extra as required; 1/2 cupful coarsely grated OR shredded Carrot; 1/4 cup Edamame Beans OR Peas; *Note: You can add other vegetables such as Spring Onion, Garlic Chives, Corn Kernels, etc

Hiroko Liston @hirokoliston

Melbourne, Australia

A variety of Fried Fish Cakes are easily available from many stores in Japan and I never wanted to make them from scratch. But, in Melbourne where I live, I need to make them when I want to eat them. It’s much easier than you think if you have a food processor. Deep frying is the ideal method to cook them, but shallow frying is fine. Freshly fried Fish Cakes are absolutely delicious.

Hiroko Liston @hirokoliston

Saved

Ingredients

30 minutes

4 Servings

500 gWhite Fish Fillets *soft fish recommended, e.g. Cod, Pollack, Blue Grenadier, etc
1small piece Ginger *grated
1Egg OR 1 Egg White
2 tablespoonsSake (Rice Wine)
1/2 teaspoonSalt
1 teaspoonSugar
1 teaspoonSoy Sauce
2 tablespoonsPotato Starch OR Corn Starch *plus extra as required
1/2cupful coarsely grated OR shredded Carrot
1/4 cupEdamame Beans OR Peas
*Note: You can add other vegetables such as Spring Onion, Garlic Chives, Corn Kernels, etc

Saved

Steps

30 minutes

1

Remove bones and skin from Fish Fillets and cut into small pieces. Place in a food processor, add Egg, Sake (Rice Wine), Salt, Sugar and Soy Sauce, and process until smooth. Add Potato Starch (OR Corn Starch) to firm up as required.
2

Add vegetables and combine well. Form 12 round patties.
3

Fry in medium hot oil, deep OR shallow, for 5 minutes OR until nicely browned and cooked though. Serve with your favourite sauce. Today I served with Soy Sauce with Crispy Chilli Oil.