Asparagus Fishcake (Satsuma-age)

The tofu and egg white makes this recipe nice and light.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 4 Prep: 15 min Cook: 15 min

Ingredients

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

1
Thoroughly drain the tofu by weighing it down.
2
Put the white fish, tofu, egg white and grated ginger in a blender until smooth.
3
Adjust for seasoning with salt and soy sauce. Add boiled and roughly chopped asparagus and mix well.
4
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.
5
Heat the vegetable oil 160C and deep fry Step 4 until golden brown. Transfer to kitchen paper, it's ready to serve.
6
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.

Asparagus Fishcake (Satsuma-age)

The tofu and egg white makes this recipe nice and light.

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

Serves 4

Prep: 15 min

Cook: 15 min

Ingredients

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

Asparagus Fishcake (Satsuma-age)

Recipe ID :1778 Posted on 14 APR 2016

Serves 4

Prep 15min
Cook 15min
views 6,337
printed 103

saved 1

The tofu and egg white makes this recipe nice and light.

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Ingredients

Print Ingredients Email Ingredients
5-6
300g
100g
2
1 thumb
as required
as required
1-2 tsp
2
as required
as required
as required

Method

Prep
15min
Cook
15min
1
Thoroughly drain the tofu by weighing it down.
2
Put the white fish, tofu, egg white and grated ginger in a blender until smooth.
3
Adjust for seasoning with salt and soy sauce. Add boiled and roughly chopped asparagus and mix well.
4
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.
5
Heat the vegetable oil 160C and deep fry Step 4 until golden brown. Transfer to kitchen paper, it's ready to serve.
6
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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