Deep-fried fish and tofu cakes from The Tofu Cookbook by Becky Johnson

Name: Deep-fried fish and tofu cakes from The Tofu Cookbook by Becky Johnson
Ingredients: 1 egg, lightly beaten; 15 ml/1 tbsp cornflour (cornstarch); 15 ml/1 tbsp rice flour; 2 spring onions (scallions), finely chopped; 350 g/12 oz meaty white fish, such as cod or halibut; 115 g/4 oz soft tofu, drained and mashed; vegetable oil, for deep-frying thinly sliced cucumber and chilli sauce, to serve; 3 garlic cloves, crushed; 15 ml/1 tbsp sesame oil; 15 ml/1 tbsp light soy sauce; 2 1/2 ml/½ tsp ground black pepper

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Well-made fishcakes are always a treat, and they can be made with any fresh or smoked white fish. The addition of smooth soft tofu ensures the mixture is extra creamy and makes a little fish go a l...

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Ingredients

1 egg, lightly beaten
15 ml/1 tbsp cornflour (cornstarch)
15 ml/1 tbsp rice flour
2 spring onions (scallions), finely chopped
350 g/12 oz meaty white fish, such as cod or halibut
115 g/4 oz soft tofu, drained and mashed
vegetable oil, for deep-frying thinly sliced cucumber and chilli sauce, to serve
3 garlic cloves, crushed
15 ml/1 tbsp sesame oil
15 ml/1 tbsp light soy sauce
2 1/2 ml/½ tsp ground black pepper