Minced Sprats Fishcakes in Broth

This is a really warming dish.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)
Serves 4 Cook: 30 min

Ingredients

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

Method

1
Pour 1 litre water in a pan and soak the kombu seaweed for a while.
2
Remove the head and tails from the sprats using kitchen scissors. Clean out the insides, wash and pat dry.
3
Cut the carrot and turnips into batons, cut the artichoke into quarters and roughly chop the spring onions.
4
Blend Step 2 and all the ingredients for A together. Make as smooth a paste as possible.
5
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.
6
Remove any scum as it boils. When the vegetables are soft, season with all the ingredients for B.
7
Transfer to a bowl and sprinkle with spring onions before serving.

Tips & Note

●You can get rid of the smell of the fish by adding the yogurt.

Minced Sprats Fishcakes in Broth

This is a really warming dish.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)

Serves 4

Cook: 30 min

Ingredients

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

Minced Sprats Fishcakes in Broth

Recipe ID :1285 Posted on 01 DEC 2015

Serves 4

Cook 30min
views 3,599
printed 120

saved 0

This is a really warming dish.

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Ingredients

Print Ingredients Email Ingredients
300g
1
1
2
2
10cm square
a little
10g
1 tsp
1 tsp
1 tsp
1 tbsp
as required
2 tbsp
3 tbsp
1 thumb

Method

Cook
30min
1
Pour 1 litre water in a pan and soak the kombu seaweed for a while.
2
Remove the head and tails from the sprats using kitchen scissors. Clean out the insides, wash and pat dry.
3
Cut the carrot and turnips into batons, cut the artichoke into quarters and roughly chop the spring onions.
4
Blend Step 2 and all the ingredients for A together. Make as smooth a paste as possible.
5
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.
6
Remove any scum as it boils. When the vegetables are soft, season with all the ingredients for B.
7
Transfer to a bowl and sprinkle with spring onions before serving.

Tips & Note

●You can get rid of the smell of the fish by adding the yogurt.

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