Japanese Fish Pancakes

Ingredients

• 1 cup plain flour
• 1 teaspoon salt
• 2 x 59g free range eggs lightly whisked
• 1/2 cup water
• 1 cup Chinese cabbage or wombok shredded
• 1 small carrot peeled, grated
• 4 green onions thinly sliced
• 200 grams white fish fillets diced
• 250 ml vegetable oil (for frying)

Directions

1. Place flour, salt, eggs and water into a large mixing bowl, and mix until smooth.
2. Stir through cabbage, carrot, green onion and fish and set aside.
3. Preheat an electric frypan on high and heat oil.
4. Spoon a quarter of the pancake mixture into the frypan and spread out to form a 15cm circle. Repeat with remaining batter.
5. Cook 3-4 minutes or until lightly browned. Turn over and cook for a further 2 minutes.
6. Serve hot drizzled with Japanese mayonnaise, tonkatsu sauce and shredded nori.