If you love fish cakes, you’ll love this homemade version. It’s easy to make and taste so much better than store bought. Serve as an appetizer at your next gathering or use it for recipes.
I’m using approximately 1 pound of seafood which includes 1/2 lb of cod and 1/4 lb each of the shrimp and squid. If using more than 1 lb, add some more of the flour and potato / corn starch.
To adjust the quantity, use 2:1 ratio of fish to squid and shrimp. As the squid and shrimp provides a chewy texture you want to use less than the fish.
Cut and prep the fish, squid and shrimp and pat dry with paper towels. Cut the fish and squid into chunks and add to a food processor. Add the shrimp, onion, garlic, egg white, flour, potato starch, salt, pepper, and sugar into the food processor. Blend for 2-3 minutes, or until the mixture turns into a paste, stopping and scraping the sides halfway. Transfer to a bowl. Heat oil on high heat in a wok or large pan until it bubbles, then reduce heat to medium. Use a mini cookie / ice cream scoop or a spoon to scoop up the mixture and carefully drop into the hot oil. To make cycling shapes, flatten some of the paste onto an oiled spatula and roll up from one side to the other using a butter knife and drop into the hot oil. Working in batches, fry the fish cakes for 4-6 minutes or until golden brown. Transfer to plate lined with a paper towel to remove excess oil. Slice or place on skewers / toothpicks to serve as an appetizer with your favorite condiment or use for side dishes, soups or tteokbokki. Store in the fridge in an airtight container for up to a week or store in the freezer for up to 3 months. 
Ingredients
Instructions
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