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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
bread crumbs
(fine - 1 or 2 bags of panko)
1
bunch
cilantro
(chopped)
3
Tablespoons
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.