Japanese Fishcakes

Makes 12-14


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
1-2 tbps light olive oil
To serve : pak choi leaves blanched 1 minute


1 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.
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.


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