Korean fishcakes with fried eggs spicy salsa
Ingredients
- 4 x loch trout or rainbow trout fillets, skinned and cut into 1cm/ 1/2in pieces (about 450g/1lb fish)
- 2 tsp finely grated ginger
- 1 fat garlic clove, crushed
- 1 tsp light soy sauce
- bunch spring onions, thinly sliced
- 1 large egg white, beaten until frothy
- 2 tbsp rice flour
- 2 ½ tbsp vegetable oil, for frying
Instructions
Korean fishcakes with fried eggs & spicy salsa serves 4 original recipe by BBC Good Food.
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