Saturday, October 09, 2004
Reach out for fish cakes
My hubby and kids are teasing me about taking pictures of our meals.
Here's the kid friendly recipe:
fish flaked fr the white fish (around 1 lb)
1/2 lb. of finely chopped shrimp
1/4 cup chopped scallions, green and white parts
1 beaten egg
2 tbsp. potato starch (or corn or tapioca)
Patis,soy sauce, salt and pepper to taste
panko bread crumbs
Vegetable or canola oil
Preheat a deep saucepan with about 1/2 inch depth of oil.
Mix everything gently and quickly. (Over mixing makes it tough). With 2 large spoons dipped in flour or with your lightly floured hands shape into flat patties and then roll in panko bread crumbs.
Drop fish cakes gently into oil with a flat spatula, about 3 minutes per side depending on how thick your patties are. Remove with slotted spoon into paper lined plates to drain excess oil.
I like to serve mine with garlic-vinegar-sili-salt dip. The Swedish dill mustard sauce from IKEA is also great with seafood cakes.