Japanese Pollock Patties

Ingredients

• 1 Egg white
• 300 g pollock fillet (well chilled)
• 3 tbsp breadcrumbs
• 2 tsp sharp mustard
• Salt
• Pepper
• 10 g sushi ginger (jarred)
• 3 tbsp salad cream
• 100 g soba noodles
• 1 Lime
• 1 tsp wasabi paste
• 1 tsp Sesame oil
• 2 tsp soy sauce
• 1 tsp sesame seeds
• 2 tbsp oil

Instructions

1. 1.

   Separate the egg white from the yolk for another use. Rinse and pat dry the pollock fillet, cut into small pieces, and pulse with the egg white in a food processor or hand blender until finely minced.

2. 2.

   Mix the fish with 1 tbsp breadcrumbs and mustard in a bowl; season with salt and pepper.

3. 3.

   Shape the mixture into four small patties using damp hands and place them in the freezer for 5 minutes.

4. 4.

   Drain the ginger and finely chop it. Stir into the salad cream.

5. 5.

   Cook soba noodles according to package instructions in boiling salted water. Meanwhile, squeeze the lime.

6. 6.

   Whisk together 2 tsp lime juice, wasabi paste, sesame oil, soy sauce, a pinch of salt and pepper in a bowl. Drain the noodles, rinse briefly with cold water, then add them to the wasabi sauce.

7. 7.

   Combine remaining breadcrumbs with sesame seeds; coat each patty in this mixture and press the crumbs onto the surface.

8. 8.

   Heat oil in a non‑stick pan and fry the patties 3–4 minutes per side over medium heat until golden brown. Plate the noodles and top with the patties, then drizzle ginger‑wasabi mayonnaise on top.