Mackerel Fishcakes – Eat What Tonight
Didn’t realize it’s really that simple to whip up these fishcakes and they actually tasted liked the real deal ! The most time consuming part will be to panfry the fishcakes till golden brown as I had made them relatively large and in order to cut down on the amount of oil to be used and avoid massive cleaning up, I opt for shallow oil panfrying instead of deep fry.
But nevertheless they turn out pretty well and in fact I think even without the panfrying part, you can enjoy the steamed fishcakes as they were too, just liked how those Teochew Mui stalls are selling them with plain congee.