Minced Sprats Fishcakes in Bro

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Sprats		300g
Carrot		1
Turnip		1
Yam		2
Jerusalem artichokes		2
Kombu seaweed		10cm square
Spring onions		a little
Ａ
Finely chopped ginger		10g
Sugar		1 tsp
Sake		1 tsp
Miso		1 tsp
Potato starch		1 tbsp
Plain yogurt		as required
Ｂ
sake		2 tbsp
Soy sauce		3 tbsp
Grated ginger		1 thumb

Method

Cook

30min

Pour 1 litre water in a pan and soak the kombu seaweed for a while.

Remove the head and tails from the sprats using kitchen scissors. Clean out the insides, wash and pat dry.

Cut the carrot and turnips into batons, cut the artichoke into quarters and roughly chop the spring onions.

Blend Step 2 and all the ingredients for A together. Make as smooth a paste as possible.

Add the cut vegetables into Step 1 and boil. Take 1 tbsp scoop of Step 4 and make a quenelle and drop into the pan.

Remove any scum as it boils. When the vegetables are soft, season with all the ingredients for B.

Transfer to a bowl and sprinkle with spring onions before serving.

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