Lee Kum Kee UK | Recipes | Japanese Fishcakes

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Japanese Fishcakes

Makes 12-14

Ingredients

5cm piece fresh ginger, peeled and chopped
Small bunch coriander (15g), roughly chopped
1 small carrot, grated
500g cod fillets, skin off, roughly chopped
1 medium egg
6 Tbsp Lee Kum Kee Japanese Style Sesame Dressing
1-2 Tbps light olive oil
To serve : pak choi leaves blanched 1 minute

Method

1

Put the ginger, coriander, carrot, fish and egg into a food processor, add 2 Tbsp Japanese Style Sesame Dressing, blitz until finely chopped. With wet hands, form into 12-14 small patties 2 cm thick.

2

Cook in 2 batches in a frying pan with 1 Tbsp olive oil for 2 minutes each side or until golden.

3

Serve on blanched leaves with remainder of dressing to dip the fishcakes in.

Tips

Use other fish of choice, such s a mixture of haddock and prawns.