Deep-fried fish and tofu cakes

Name: Deep-fried fish and tofu cakes
Yield: Serves 4
Ingredients: 1 egg, lightly beaten; 15 ml/1 tbsp cornflour (cornstarch); 15 ml/1 tbsp rice flour; 2 spring onions (scallions), finely chopped; 350 g/12 oz meaty white fish, such as cod or halibut; 350 g/12 oz meaty white fish, such as cod or halibut; 350 g/12 oz meaty white fish, such as cod or halibut; 115 g/4 oz soft tofu, drained and mashed; vegetable oil, for deep-frying thinly sliced cucumber and chilli sauce, to serve; vegetable oil, for deep-frying thinly sliced cucumber and chilli sauce, to serve; vegetable oil, for deep-frying thinly sliced cucumber and chilli sauce, to serve; 3 garlic cloves, crushed; 15 ml/1 tbsp sesame oil; 15 ml/1 tbsp light soy sauce; 2.5 ml/½ tsp ground black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

Well-made fishcakes are always a treat, and they can be made with any fresh or smoked white fish. The addition of smooth soft tofu ensures the mixture is extra creamy and makes a little fish go a long way.

Ingredients

350 g/12 oz meaty white fish, such as cod or halibut
115 g

Snack
Pescatarian

Method

Steam the fish for 10 minutes, then cool, flake and mash until fine. Thoroughly mix the tofu and egg with the fish, cornflour and rice flour.
Add the spring onions, garlic, sesame oil, soy sauce and pepper. Stir well and shape into small patties about 4cm/1½in in diameter and 1cm/½in thick. Deep-fry until golden brown, and serve with sliced cucumber and chilli sau

Ingredients

Method

Photos