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Cod & Green Laver Fishcakes

You can get a wonderful aroma of the green laver in this delicious fishcake.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves ２ Prep: 10 min Cook: 10 min

Ingredients

Cod fillet 1/3
Potato 1
Spring onions 2-3
Green laver 1-2 tbsp
Flour 1 tbsp
Egg 1
Salt as required
Vegetable oil as required

Method

1
Coarsely grate the potato, squeeze out the moisture and put into a large bowl.
2
Remove the skin and bones from the cod fillet and chop roughly. Add to the bowl with all of the ingredients except the oil and egg and mix well. Add the beaten egg a bit at a time and mix.
3
Divide into fishcakes. Put the vegetable oil in a frying pan and fry the fishcakes on medium low heat for 3-5 minutes each side until nicely browned. Transfer to a serving dish.
4
I served them with a mix of mayonnaise and tonkatsu sauce, but you can serve with ketchup and tonkatsu sauce or brown sauce or ponzu vinegar.

Tips & Note

You could make this with salmon or smoked mackerel instead of cod if you prefer.

Cod & Green Laver Fishcakes

You can get a wonderful aroma of the green laver in this delicious fishcake.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves ２

Prep: 10 min

Cook: 10 min

Ingredients

Cod fillet 1/3
Potato 1
Spring onions 2-3
Green laver 1-2 tbsp
Flour 1 tbsp
Egg 1
Salt as required
Vegetable oil as required
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Cod & Green Laver Fishcakes

Recipe ID :1247 Posted on 12 NOV 2015
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Serves ２

Prep 10min
Cook 10min
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You can get a wonderful aroma of the green laver in this delicious fishcake.

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yhiranuma
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yhiranuma
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Ingredients

Print Ingredients Email Ingredients
1/3
1
2-3
1-2 tbsp
1 tbsp
1
as required
as required

Method

Prep
10min
Cook
10min
1
Coarsely grate the potato, squeeze out the moisture and put into a large bowl.
2
Remove the skin and bones from the cod fillet and chop roughly. Add to the bowl with all of the ingredients except the oil and egg and mix well. Add the beaten egg a bit at a time and mix.
3
Divide into fishcakes. Put the vegetable oil in a frying pan and fry the fishcakes on medium low heat for 3-5 minutes each side until nicely browned. Transfer to a serving dish.
4
I served them with a mix of mayonnaise and tonkatsu sauce, but you can serve with ketchup and tonkatsu sauce or brown sauce or ponzu vinegar.

Tips & Note

You could make this with salmon or smoked mackerel instead of cod if you prefer.

Category

Japan Easy Peasy Pan Fried / Shallow Fried Cod Eggs Flour Potato Spring Onions Easter Light Bites Lunch Spring

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