Healthy Frugal Recipe: Asian Fish Cakes


Submitted By Helen Chin Lui, Reflexologist & Owner of The Healing Place in Medfield, MA 

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Serves: 4 people with normal appetite


Ingredients and Directions:
Into a food processor, process the following ingredients together until blended but have some texture:
1 lb roughly chopped lean pork
1 lb combination of any white fish
1-2 tablespoons of either light, regular, gluten free soy sauce
1/4 cup of cilantro without stems
2-3 chopped scallion (green and white parts)
1/4 cup (about large 6) fresh, peeled, water chestnuts* (optional) If you cannot find fresh, it is better to eliminate than to use canned chestnuts.)
2 teaspoons of roasted sesame oil
2 heaping teaspoons of corn starch
1 teaspoon of grated fresh ginger (with or without peel)
2 tablespoon of water
*Water chestnuts can be found at any chinese market some of the year. Try Super 88 in Brighton. If you decided to purchase a pound, use what you need and peel with a vegetable peeler and put the remainder in the freezer for months. Thaw out what is needed either in the refriderator or on the counter.



Cooking Directions:
Heat frying pan with a coating of vegetable or olive oil.
With wet hands, shape fish mixture into as many 3″ round patties. Dredge in corn starch and fry on both sides until golden brown over medium heat. Enjoy!!
Serve with white or brown rice and sauteed vegetables of your choice.


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