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