Vietnamese Fish Cakes

Vietnamese Fish Cakes

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Course: Appetizer, Side Dish
Cuisine: Five Spice, Vietnamese
Year: 1995
Servings: 50 cakes

Ingredients

  • 7 pounds fish (poached and picked – salmon, any white fish, or combo)
  • 2 pounds sweet potatoes (cooked and mashed)
  • 2 pounds potatoes (cooked and mashed)
  • 2 cups onion (small dice)
  • 3-4 cups breadcrumbs (fine – 1 or 2 bags of panko)
  • 1 bunch cilantro (chopped)
  • 3 Tablespooons fish sauce (or to taste)
  • 2 teaspoons white pepper
  • 1 Tablespoon sambal
  • 1 teaspoon salt
  • 1 Tablespoon sesame oil

Instructions

  • Beat eggs with fish sauce, pepper, sambal, salt, and sesame oil.
  • Mix remaining ingredients and form into patties.
  • Dip into rice flour, corn starch, bread crumbs, or a combination of the three.

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