Vietnamese Fried Fish Cakes (Chả Cá Chiên)

Ingredients

• 500g Feather-back knife fish paste
• 1 cup of spring onion stems, finely chopped
• 2 tbsp wheat flour
• 2 tsp chicken stock
• 2 tsp salt
• 1 tsp ground pepper
• 1 tbsp sugar
• 1 egg
• Oil to fry

Method

- In a large mixing bowl, combine all the ingredients and mix well until combined. 

- Grease a pestle with some oil, then use it to grind the mixture till consistent, it takes about 5-10 minutes. This helps create a chewy texture of the fish cake. Cling wrap and refrigerate the mixture for at least 1 hour.

- To shape the fish cake, place a large piece of plastic wrap on a round plate, transfer a portion of the fish paste onto it. Place another piece of plastic wrap on top of it and use your hand to flatten and shape the paste into 1 inch disk.

- Heat oil in a frying pan over medium heat, fry the fish cakes on both sides until golden brown.

- Serve hot.

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