Spicy Korean fishcakes
A fragrant version of everyday fishcakes.
- Serves 6
- More than 2 hours
- Pair with unwooded chardonnay
- 1 onion, finely diced
- Vegetable oil, for frying
- 1 tsp (5ml) sesame oil
- 2 cups (500ml) cabbage, finely shredded
- 1 carrot, peeled and grated
- 1½ Tbsp (20ml) grated ginger
- 3 garlic cloves, chopped
- 2 red chillies, chopped or 2 Tbsp (30ml) chilli paste
- Salt and milled pepper
- 4 potatoes, boiled and peeled
- 500g cooked hake, skinned and flaked
- For crumbs:
- Flour, for dusting
- 2 large eggs, beaten
- 2 cups (500ml) Panko or breadcrumbs
- Chilli mayo:
- 1 cup (250ml) mayonnaise
- 1 tsp (5ml) grated ginger
- 1 garlic clove, grated
- Chilli paste, to taste
- Squeeze lemon juice
- Sauté onion in oil for 2 minutes. Add remaining ingredients, except potatoes and hake.
- Stir-fry until cabbage and carrot wilt. Season well.
- Mash potatoes and gently stir through vegetable mixture and fish. Shape into patties.
- Dust in flour, dip into egg and roll in crumbs until well coated.
- Mix chilli mayo ingredients together in a small bowl. Set aside.
- Heat 2cm oil in a non-stick pan.
- Fry fishcakes until golden. Drain on kitchen paper and serve with mayo.