Asparagus Fishcake (Satsuma-ag

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Asparagus		5-6
White fish fillets		300g
Tofu		100g
Egg whites		2
Ginger		1 thumb
Salt		as required
White soy sauce (or light soy sauce)		as required
Green laver		1-2 tsp
Hard boiled eggs		2
Vegetable oil for frying		as required
Toppings:
Spring onions		as required
Salted lemon juice		as required

Method

Prep

15min

Cook

15min

Thoroughly drain the tofu by weighing it down.

Put the white fish, tofu, egg white and grated ginger in a blender until smooth.

Adjust for seasoning with salt and soy sauce. Add boiled and roughly chopped asparagus and mix well.

Scoop a heap of the mix with a large spoon and press down a quarter of the boiled egg in the middle and fold round the mix by hand to completely cover it. You should be able to make 8.

Heat the vegetable oil 160C and deep fry Step 4 until golden brown. Transfer to kitchen paper, it's ready to serve.

You can garnish with chopped spring onions or salted lemon juice.

Tips & Note

●When you drop the fishcakes into the hot oil, do so from the nearest end and away.
●The fishcakes will continue cooking once removed from the oil, so don't overfry at Step 5.

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