A new texture, easy patty recipe made with just two ingredients: fish cakes and onion from your fridge. Perfect as a snack or side dish, its appeal lies in how quickly you can make it when the craving strikes. It pairs wonderfully with mayonnaise.
Ingredients
Main Ingredients (2-3 servings)
- Fish cakes: 4
- Onion: 1/4
- Potato Starch: 4 tbsp
- Water: approx. 2 tbsp
Seasonings
- Soy Sauce: 1 tsp
- Aonori (Dried Green Seaweed): 1 tsp
- Vegetable Oil: for cooking
- Mayonnaise: for serving
- Pickled Ginger (Beni Shoga): optional
Steps
- Thinly slice 4 fish cakes diagonally. [This is the key!] Slicing them as thinly as possible helps them mix well with the onion.
- Thinly slice 1/4 onion as thinly as possible.
- Place the thinly sliced fish cakes and onion in a bowl.
- Add 1 tsp Soy Sauce and 4 tbsp Potato Starch to the bowl and mix briefly.
- Add 1 tsp Aonori (Dried Green Seaweed) and mix briefly.
- Add approx. 2 tbsp Water and mix gently to bind the ingredients.
- Heat Vegetable Oil in a frying pan over medium heat. Drop portions of the mixture into the pan and cook over low heat until golden brown.
- Once browned on one side, flip and cook both sides until fragrant and golden brown.
- Once evenly cooked and golden brown, transfer to a plate.
- Serve with Mayonnaise and Pickled Ginger (Beni Shoga) to your liking. Finished!
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