Japanese · Dinner
Fried Fish Cake Balls
White fish fillet is flaked and bound with mashed potato, scallion, and fresh ginger, shaped into small balls, coated in panko, and deep fried until golden and crisp. Served with a soy-mirin dipping sauce and lemon wedge, the balls stay tender and flaky inside with a crunchy shell.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
478Calories
32.6gProtein
22.8gFat
34.1gCarbs
3.9gSugar
2.1gFiber
1210mgSodium
238mgChol
3.4gSat Fat
880mgPotassium
75mgCalcium
2.6mgIron
2.1mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat white fish dry, chop into small pieces, boil and mash potato separately, then slice scallion and grate fresh ginger.
2
Mix
Combine fish, mashed potato, scallion, ginger, beaten egg, flour, salt, and pepper in a bowl until the mixture holds together.
3
Chill
Cover and refrigerate the mixture for 15 minutes until firm enough to shape without sticking.
4
Fry
Heat vegetable oil to 340°F (170°C) over medium-high heat. Coat shaped balls in panko, then fry 4–5 minutes until deep golden, turning occasionally.
5
Plate
Drain fried balls on paper towels. Mix soy sauce and mirin together, then serve balls with dipping sauce and lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 7 oz200g potato
- 22 scallion
- 2 tsp2 tsp ginger-fresh
- 22 small eggs
- 4 tbsp4 tbsp all-purpose flour
- 2/3 cup60g panko-breadcrumbs
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch white pepper
- 1 1/2 cup360ml vegetable oil, for frying (about 15g absorbed)
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 22 lemon wedge, for serving
