Yield: Yields 8 full-size cakes or 24 bite-size cakes
Servings: 4 as a main course or up to 24 as an hors d'oeuvre
The trick to making great fish cakes is to buy fresh ingredients, handle them gently, season with restraint, and pan-fry until you’ve got a crisp, brown crust and a succulent center.
To make mini cakes, simply portion the mixture into 24 small mounds, shape into cakes, and press a small cilantro leaf on each one. Cook as directed in the recipe.
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How much sesame oil?
It is mentioned in the directions but it did not make it to the list of ingredients.
Very good! I used some inexpensive frozen shrimp and scallops that I had on hand, and they worked great. I left out the mirin and the shitakes, because I didn't have any. They make great hors d'oeuvres.
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