The main secret of Japanese-style fish cakes is the use of corn flour and a special technique of cutting the ingredients. Dessert wine gives the dish an unusual taste.
It is necessary
- - 4 eggs
- - 600 g pollock
- - corn flour
- - any spices
- - dessert wine
- - vegetable oil
- - ground black pepper
- - salt
- - sugar
Instructions
Step 1
Cut the fish into small pieces and pass through a meat grinder. Mix the resulting minced meat with egg yolks and a few tablespoons of cornmeal. Add a small amount of dessert wine (about 15-20 g) and spices of your choice.
Step 2
In a separate bowl, beat the egg yolks with a few teaspoons of sugar into a foam. Add the mixture to the minced meat and mix all ingredients thoroughly until smooth. Add salt and black pepper as desired.
Step 3
Put the cooked minced meat in small portions in a hot frying pan, previously greased with vegetable oil.
Step 4
Fry the cutlets on both sides. You can supplement the ingredients with finely chopped red onions, mixing them into the minced meat during cooking. Garnish with chopped green onions and salad leaves before serving. You can use baked potatoes or rice as a side dish.
