Fish cakes (eomuk)

I've had something similar to this a few years back at a friends brothers birthday party. I thought these would be harder to make but when got my hands on the recipe it didn't look too difficult so I decide to make them myself. Fish cakes are a great snack and you can keep them in the fridge or freezer and use them for multiple other recipes. In the original recipe you're supposed yo use squid. However I'm not a big fan of squid so I used crab sticks instead. This is what you need;

200g white fish (cob, hoki or something alike)

100 g peeled and deveined shrimp

50g crab sticks

3 tbsp flour

3 tbsp potato starch

2 spring onions

1 clove of garlic

1 eggwhite

1 tbsp oil

sugar

salt

pepper

food processor

Chop the fish, shrimp, crap sticks, garlic and onion into smaller pieces and mix it all in a food processor together with the flour, starch, salt, pepper, sugar and eggwhite. Mix it for 1-2 min until it turns into a smooth paste. Pour about 7 dl of rapeseed oil into a pot, or a pan with high edges, and heat it up to about 180 C. 

Take a knife and a spatula spread out some of the mix on the spatula and then fold the mix from the back to the front of the spatula so that it forms a tiny sausage on the end go the spatula. 

Fry the fishcake until it gets some color, it should just take a few minutes, and you want them to have the color as it shows in the picture beneath. Once the fishcake has turned golden brown lift it up from the oil and place it somewhere for it to drain, either on a paper towel or in a strainer. 

When the fishcake has had some rest and the excess oil has drained off you can serve them as you with some salad and herbs, or you can use them in soups or stir fries. In any case they taste great and is definitely is one of my favorite snacks, even if it some work behind them. You can make a big batch and keep them in the freezer for later use