A variety of Fried Fish Cakes are easily available from many stores in Japan and I never wanted to make them from scratch. But, in Melbourne where I live, I need to make them when I want to eat them. It’s much easier than you think if you have a food processor. Deep frying is the ideal method to cook them, but shallow frying is fine. Freshly fried Fish Cakes are absolutely delicious.


4 Servings


500g White Fish Fillets *soft fish recommended, e.g. Cod, Pollack, Blue Grenadier, etc.
1 small piece Ginger *grated
1 Egg OR 1 Egg White
2 tablespoons Sake (Rice Wine)
1/2 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Soy Sauce
2 tablespoons Potato Starch OR Corn Starch *plus extra as required
1/2 cupful coarsely grated OR shredded Carrot
1/4 cup Edamame Beans OR Peas
*Note: You can add other vegetables such as Spring Onion, Garlic Chives, Corn Kernels, etc.

  1. Remove bones and skin from Fish Fillets and cut into small pieces. Place in a food processor, add Egg, Sake (Rice Wine), Salt, Sugar and Soy Sauce, and process until smooth. Add Potato Starch (OR Corn Starch) to firm up as required.
  2. Add vegetables and combine well. Form 12 round patties.
  3. Fry in medium hot oil, deep OR shallow, for 5 minutes OR until nicely browned and cooked though. Serve with your favourite sauce. Today I served with Soy Sauce with Crispy Chilli Oil.