Korean Fish Cakes

Charmaine Lu -
  • 4 rainbow trout fillets, cut into 1cm pieces
  • 2 tsp grated ginger
  • 1 crushed garlic clove
  • 1 tsp soy sauce
  • Bunch of sliced spring onions
  • 1 well-beaten egg white
  • 2 tbsp rice flour
  • 2.5 tbsp veg oil for frying
  • Salad and pickles, to serve
  • Mix the fish, ginger, soy, garlic and half the spring onions in a bowl with the egg white and rice flour until combined. Heat 1 tbsp of oil in a large pan and spoon eight portions of the fishcake mix into the pan, pressing down with a spoon to make 8 x 8cm cakes. Fry for 2 mins on each side, then drain on kitchen paper and serve with an Asian salad and pickles.
15 mins
4 serving