Fried Fishcake Recipe

Name: Fried Fishcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 230 g White fish fillets; 30 g prawns; 1/2 onion; 1 small carrot; 1 spring onion; 3 tbsp breadcrumbs; 2 tbsp corn flour; 1 small egg; 2 tsp salt; 2 tsp white pepper

Servings: persons

1
Wash fish and prawns, cut them into small pieces and dry them with paper towel.
2
Chop onion, carrot and spring onion into small pieces and set aside.
3
Transfer the fish and prawns into a food processor.
4
Add salt, pepper, corn flour, egg and bread crumbs to it.
5
Blend the mixture until it turns gooey.
6
After that, place the mixture in a mixing bowl.
7
Add in chopped onions, carrots and spring onion and mix well.
8
Now, divide the fish paste into 10 portions.
9
Wet your hands before shaping them into a ball.
10
Heat oil on a frying pan on high heat.
11
When the oil is ready, turn the heat into medium before placing the fishcake.
12
Carefully put the fish cakes into the frying pan.
13
Cook for 4 mins or until one side is golden brown in medium heat.
14
After that, carefully flip the fishcakes and cook the other side for 2 mins.
15
When all the fishcakes are cooked, serve with hot chill sauce to taste.

115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 230 g White fish fillets, 30 g prawns, 1/2 onion, 1 small carrot, and more.

Yes, Fried Fishcake falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fried Fishcake

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