Spin the wheel

Chinese Fish Cakes

  • 1 tablespoon oil
  • 1 medium onion, finely chopped
  • 1/2 teaspoon salt
  • 3/4 recipe white fish paste
  • 1 spring onion, finely chopped
  • 1/2 (225g) tin water chestnuts, drained and finely chopped
  • 1/2 tablespoon sesame oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon cornflour
  • 4 tablespoons cornflour
  • 2 eggs, beaten
  • oil for frying
  • Heat a large frying pan with 1 tablespoon oil over high heat. Add the onion and salt; cook until soft, 3-4 minutes. Transfer to a large bowl.
  • Add the fish paste, spring onion, water chestnuts, sesame oil, salt, pepper and cornflour. Mix well, stirring in one direction only.
  • Divide the fish mixture into 10-12 equal sized balls (use spoons or wet hands). Coat each with cornflour, then dip into the egg.
  • Heat a deep pan with oil to medium heat. Fry the fish cakes until evenly browned on all sides and cooked all the way through, about 3-5 minutes.