Healthier Fish Croquettes with Hanpen Fish Cakes
Healthier Fish Croquettes with Hanpen Fish Cakes

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, healthier fish croquettes with hanpen fish cakes. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Healthier Fish Croquettes with Hanpen Fish Cakes is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Healthier Fish Croquettes with Hanpen Fish Cakes is something that I’ve loved my whole life. They’re nice and they look fantastic.

Great recipe for Healthier Fish Croquettes with Hanpen Fish Cakes. I wanted to make fish croquettes, but they don't sell minced fish in my neighborhood! sigh That's why I tried mashing hanpen to see how it would go. See recipes for Agedashi hanpen (Fried Hanpen ) too. Fish cakes are incredibly tasty deep-fried treats made from your favorite white fish.

To begin with this recipe, we must first prepare a few ingredients. You can cook healthier fish croquettes with hanpen fish cakes using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Healthier Fish Croquettes with Hanpen Fish Cakes:
  1. Prepare 2 Hanpen
  2. Prepare 1/3 Onion
  3. Make ready 3 tbsp ★ Plain flour
  4. Take 1 tbsp ★ Katakuriko
  5. Prepare 4 tbsp ★ Water
  6. Make ready 1/2 tbsp ★ Mayonnaise
  7. Get 1 Panko

These fish cakes are made of slashed or minced fish, potato, egg, and flour, with seasonings of onions, pepper, and herbs. Fish cakes are made without breadcrumbs and consist of a blend of cooked fish, potatoes, and often eggs. They're formed into patties and are sometimes fried. As fish has primarily been a significant part of the diet of people living close to oceans, streams, and lakes, numerous local categories of fish cake have emerged.

Steps to make Healthier Fish Croquettes with Hanpen Fish Cakes:
  1. Mince the onions. Mash the hanpen in a bowl.
  2. Add onion to the bowl and use your hands to mix with the hanpen. When it blends and becomes smooth, form into small flat balls.
  3. Combine the ★ ingredients with tempura flour. Dredge croquettes made in Step 2 with the combined mixture, then coat with panko. Make sure to give your patties a generous coating of the batter.
  4. Heat some oil (about 1 cm) in a frying pan and deep-fry. You could also use a deep-fryer!
  5. Flip them over when they're browned and fry both sides. They're done when golden brown.
  6. They should rise when fried and increase in thickness. Fluffy, crispy, and moist.
  7. Because of the umami-rich flavor of hanpen and fish, they taste great even without sauce.
  8. Ready to serve and ENJOY!

They're formed into patties and are sometimes fried. As fish has primarily been a significant part of the diet of people living close to oceans, streams, and lakes, numerous local categories of fish cake have emerged. This can even be called "fluffy" as fair as fish cakes go. It did not have an overpowering fish flavor but definitely still have a nice flavor to it. Kyoto-style oden is supposed to be lighter and more delicate, and I thought that this was a nice representative of it. "Konjac" yam cake.

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