NOT FISH CAKES

By James L – PETROLIA, ON
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NOT FISH CAKES
  • Prep Time: 17
  • Total Time: 25
  • Servings: 4
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About this Recipe

Easy to prepare, NOT FISH CAKES explode with flavour. Great for an appetizer or a one dish lunch.

Ingredients

350 g bologna, 3/4 lb, minced
1/2 cup coriander or cilantro, leaves and stems, minced
1/2 cup red onion, minced
2 tbsp ginger, grated
4 large eggs, separated, reserve yolks for another recipe
1/2 tsp freshly ground pepper
2 tsp lemongrass inner stalk, very fine mince
2 tsp sriracha hot sauce
1 cup bread crumbs, Japanese style
2 tbsp canola oil

Directions

In a large mixing bowl mix bologna, coriander, red onion, ginger, pepper, lemon grass, sriracha.
In a separate bowl, beat egg whites with ground pepper to taste.
Gradually add beaten egg whites to other ingredients, stirring gently to mix.
Add bread crumbs, ¼ cup at a time, to other ingredients, stirring gently to mix.
Line a cookie baking tray with wax paper.
With wet hands, form a ball of the mixture, and press in hands to compress. Place on wax paper. Repeat to use all of mixture, and place well apart from each other. Cover the mixture balls with wax paper and press gently to form patties. Place tray in freezer for not more than 15 minutes.
In non-stick frying pan, heat 1 tbsp canola oil to medium high.
Use a spatula to gently remove patties from wax paper and fry to form a crust on one side, approximately 3-4 minutes. Gently turn patties to brown other side, approximately 3 minutes. Remove to plate and cover with foil to keep warm. Add remaining oil and repeat.
Serve with stewed rhubarb or Thai sweet chili sauce.

Notes

Lemongrass and ginger freeze well. If using frozen ginger, trim and grate while frozen. In this recipe, lemongrass needs to be chopped to a very fine mince.

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