Ingredients with Measurements:
- 1 lb. white fish fillets, chopped
- 1 cup lotus seed pods, finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup green onions, chopped
- 2 garlic cloves, minced
- 1 egg, beaten
- 1 tbsp. fish sauce
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup vegetable oil for frying
Special equipment needed:
- Food processor or blender
- Large mixing bowl
- Frying pan
Step-by-step instructions:
1. In a food processor or blender, pulse the fish fillets until finely chopped.
2. In a large mixing bowl, combine the chopped fish, lotus seed pods, breadcrumbs, green onions, garlic, egg, fish sauce, sugar, salt, and black pepper. Mix well.
3. Form the mixture into small patties, about 2 inches in diameter.
4. Heat the vegetable oil in a frying pan over medium-high heat.
5. Fry the fish cakes for 3-4 minutes on each side, or until golden brown and cooked through.
6. Remove the fish cakes from the pan and place them on a paper towel-lined plate to drain excess oil.
7. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
5. Temperature:
- Medium-high heat for frying
Serving size:
- Makes 12-15 fish cakes
Nutritional information:
- Calories: 120 per fish cake
- Fat: 7g
- Carbohydrates: 7g
- Protein: 8g
Substitutions for ingredients:
- Any white fish fillets can be used instead of the specified fish.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Chopped water chestnuts can be used instead of lotus seed pods.
Variations:
- Add chopped cilantro or parsley for extra flavor.
- Use shrimp instead of fish for a seafood twist.
- Add chopped chili peppers for a spicy kick.
Tips and tricks:
- Make sure to finely chop the fish and lotus seed pods for a smoother texture.
- Use a non-stick frying pan to prevent the fish cakes from sticking.
- Serve with a sweet chili sauce or tartar sauce for dipping.
Storage instructions:
- Store leftover fish cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish cakes in a frying pan over medium heat for 2-3 minutes on each side, or until heated through.
Presentation ideas:
- Serve the fish cakes on a bed of lettuce or with a side salad for a fresh touch.
- Garnish with chopped green onions or cilantro for added color.
Garnishes:
- Chopped green onions
- Chopped cilantro
- Lemon wedges
Pairings:
- Steamed rice
- Stir-fried vegetables
- Noodle salad
Suggested side dishes:
- Cucumber salad
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the fish cakes are falling apart while frying, add more breadcrumbs to the mixture to bind it together.
Food safety advice:
- Make sure the fish is fully cooked before serving to prevent foodborne illness.
Food history:
- Lotus seed pods are a common ingredient in Vietnamese cuisine, often used in soups and stews.
Flavor profiles:
- The fish cakes have a savory and slightly sweet flavor, with a crunchy texture from the lotus seed pods.
Serving suggestions:
- Serve the fish cakes as an appetizer or main dish.
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