a hearty fishcake salad
While reading a Japanese travel book, I saw a place called Fishcake Deli, and when I saw a lunch set made of chubby fishcake, fried rice, and hot vegetable salad, I wanted to try making it. It looks like they made fish cakes by steaming there, but I don't want to take out the steamer, so pass. I just baked it golden and made it into a salad. Let's make it together. It's better for a meal with fish cake than just a salad.
2 serving
Within 30 minutes
꽃날
Ingredients
  • white fish
    150g
  • onion
    1/4ea
  • Paprika
    1/3ea
  • Green pepper
    1ea
  • an egg white
    1/2ea
  • potato starch
    2T
  • parsley
    1/2T
  • salad vegetables
  • ground pepper
    little
  • Salt
    little
Cooking Steps
STEP 1/8
Chop onion, paprika and green pepper into small pieces. Besides, let's eat carrots, broccoli, and other vegetables at home.
STEP 2/8
Chop the pollack into small pieces and drain well. Drain the vegetables, too. I used frozen pollack. Anything white fish is fine. You can use the leftover frozen fish after frying. Or you can chop shrimp or squid and use it.
STEP 3/8
Chop and drain pollack and vegetables in a large bowl and add 1T of starch or flour, 1/2 egg whites and parsley.
STEP 4/8
You can mix it well like this. It was hard to shape it because it was watery because I put in one egg white.
STEP 5/8
Shape into a round shape, grease a frying pan and cook until golden brown. The thick frying looks good and tastes good.
STEP 6/8
Fish cake is done. It's just fish cake. In short, it's fish cake.
STEP 7/8
If you put the salad vegetables in a bowl, it's complete. I used salad vegetables with thin slices of romaine, lettuce, chicory, and carrots.
STEP 8/8
Place the legendary dressing on top of the fish cake. Put your favorite dressing on it. I like refreshing dressings with citron or lemon juice, or savory dressings with mayonnaise as the base. If you're on a diet, steam fish cakes instead of frying them.
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