Sardine Fishcake

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Ingredients

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Sardines		2
Jerusalem artichoke (finely sliced)		2 tbsp
Carrot (finely sliced)		1 tbsp
Onion (finely chopped)		2 tbsp
Potato starch or cornflour		1 tsp
Grated mooli		as required
Ponzu vinegar		as required
A
Miso		1 tsp
Ginger juice		1 tsp
Sake		1 tsp
Beaten egg		1 tbsp
Soy sauce		1/2 tsp

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Method

Prep

15min

Cook

15min

Open out flat the sardines and add the ingredients A and blend together to make a coarse paste.

Put into a bowl and add the potato starch and the vegetables. Mix well.

Make into fishcakes and deep fry 180C until golden brown.

Garnish with the grated mooli and serve with the Ponzu dressing.

Tips & Note

Category

Japan Deep Fried Hors D'Oeuvres Starters Root Vegetables Sardines Light Bites

Related mooli jerusalem artichoke miso mirin ponzu sardine soy sauce

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