Petit Fishcakes

Recipe

2 cups shredded white fish (about 4 fillets)

1/4 cup chopped green onion

4 cloves chopped garlic

1 1/2 TBSP liquid aminos

1 TBSP sriracha

1 TSP granulated onion

1 TSP granulated garlic

1 TSP sesame oil (for sauteing the garlic)

1 egg

1/2 cup Japanese panko bread crumbs

1/4 cup sesame oil (for frying fishcakes)

Dipping Sauce Recipe

2 TBSP mayo

2 TBSP sweet relish

1 TBSP sriracha

Directions

Begin chopping the fish fillets into very small pieces. Place the chopped fish in a large mixing bowl using paper towels to soak up any excess water from the fish. Chop 4 cloves of garlic and sauté it in a small pan with a little sesame oil. Once the garlic is cooked to your liking pour the oil and garlic into the bowl of fish. Then add in the other seasonings to the chopped fish. After adding in the garlic add in the chopped green onion, liquid aminos, granulated garlic and onion, sriracha, the egg, and panko bread crumbs. Mix it all together and then begin to heat a medium size frying pan with 1/4 cup sesame oil. Take about 1 1/2 tablespoons of fishcake meat and place it in the palm of your hand forming it into a ball. Then flatten it into a fishcake as flat or thick as you want. I prefer thinner. Fry the fishcakes on medium heat for about 3 minutes per side. Once the fishcakes are done frying place them on a paper towel to drain the excess oil. In a small bowl whip up the dipping sauce. Add in the mayo, sweet relish and sriracha mix it up and plate the fishcakes with fresh lemon wedges and the dipping sauce. The fishcakes also go well with a green salad, quinoa, or as a stand alone appetizer. Enjoy!