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Korean - Style White Fish Cakes

aeriskitchen's picture
Ingredients
  Haddock fillets 12 Ounce, chop
  Carrot 1⁄4 Cup (4 tbs), chop
  Onion 1⁄3 Cup (5.33 tbs), chop
  Garlic 3 Clove (15 gm)
  Green onion 1 1⁄2 Tablespoon
  Hot pepper 1 Teaspoon
  Eggs 1
  Flour 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  White pepper powder 1⁄3 Teaspoon
  Water 3 Tablespoon
  Oil 3 Tablespoon
Directions

GETTING READY
1. Chop the onions and carrots into 1 inch pieces, set aside.
2. Finely chop the green onions and hot pepper, set aside.

MAKING
3. Cut the haddock fish into 1 inch pieces, grind the fish in the grinder until the fish is paste like consistency.
4. Add the onion, garlic and carrots to the fish mixture and add water, grind for 1 minute.
5. Once done transfer in a bowl and add green onions, hot pepper, flour, egg, white pepper powder and salt, stir until well combined.
6. In a nonstick cooking pan pour oil and fry the fish cakes in batches.
7. Fry until brown on all side, once done remove and drain in paper towel.

SERVING
8. Serve the fish cakes with your choice of dipping sauce.

Things You Will Need
Nonstick pan
Mixing bowl
Grinder

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Korean
Course: 
Appetizer
Taste: 
Savory
Equipment: 
Frying Pan
Ingredient: 
Haddock Fillet
Restriction: 
Low Cholesterol, Low Sugar
Preparation Time: 
45 Minutes
Cook Time: 
25 Minutes
Ready In: 
70 Minutes
Servings: 
6

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