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Japanese Fishcakes

  • Difficulty
  • Serves
  • Preparation

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  • Cooking

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What You Will Need

Made with
Lee Kum Kee products

How to make it

Put the ginger, coriander, carrot, fish and egg into a food processor, add 2 tbsp Lee Kum Kee Japanese Style Sesame Dressing , blitz until finely chopped. With wet hands, form into 12-14 small patties 2 cm thick.
Cook in 2 batches in a frying pan with 1 tbsp olive oil for 2 minutes each side or until golden.
Serve on blanched leaves with remainder of dressing to dip the fishcakes in.