Tested Recipe with Slight Adjustment Adapted from Eva Kam’s Mum’s Loving Dishes
350g frozen sole fillet
1 stalk Chinese celery (diced)
1 Chinese preserved sausage (steamed and diced)
2 tbsp dried shrimps (soaked until soft and diced)
2 tbsp corn kernels
¼ cup potato starch
½ tsp salt
¼ tsp ground white pepper
- Thaw sole fillet and rinse. Wipe with kitchen towel until very dry.
- Scrape sole fillet with a metal spoon from head to tail into mash. Mix in seasoning and stir until sticky. Mix in diced Chinese celery, diced preserved sausage, dried shrimps dices, corn kernels and potato starch.
- Divide the mixture into 5 equal portions and shape into balls and lightly flatten into a patty.
- Heat up 2 tbsp of cooking oil in a non-stick skillet. Pan-fry the fish cakes on low heat until golden brown. Remove, drained, transfer to a serving platter and serve.