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Japanese fishcakes
- Prep time:
- 15 mins
- Cook time:
- 5 mins
- Serves:
- 4-6
Jason Atherton adds a twist to fishcakes with fresh Japanese flavours and crunchy panko breadcrumbs.
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Ingredients
- 3 xtuna fillet or tuna steaks, 175-225g each, chopped into small chunks
- handful Japanese panko crumbs
- 1 Egg
- 4 cm piece fresh ginger, finely chopped
- 3 Spring onions, finely chopped
- 3 Portobello mushrooms, chopped finely and cooked in butter for 10 minutes until soft
- vegetable oil, for frying
- Soy sauce
- Sesame oil
- salt and black pepper
For the salad
- 100 g Rocket, stalks removed
- 2 tsp dark Soy sauce
- 1 tbsp toasted Sesame oil
- 2 Spring onions, finely shredded
Method
1. Put the tuna into a mixing bowl with the ginger, spring onions, mushrooms and salt and pepper. Add the egg and mix everything together. Add a handful of panko breadcrumbs and mix again. Add 5-6 drops of soy sauce and a dash of sesame oil to season.2. Mix together well and then with slightly wet hands, shape into patties.
3. Heat a lightly oiled non-stick frying pan over a low-medium heat. Add the fishcakes, and fry for about 2-3 minutes on each side or until golden brown and cooked through. Do not overcrowd the pan; it is better to cook the fishcakes in a few batches.
4. Once the fishcakes are almost cooked put the rocket in a bowl and add the dressing ingredients. Mix together and add the shredded spring onions. Serve alongside the fishcakes.
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