Lemony Thai Fish Cakes with Tinned Mackerel

• 1 tin Tinned mackerel in brine
• 50 grams Tofu (I recommend firm)
• 30 grams Carrot
• 10 Shiso leaves
• 1 small piece Finely chopped ginger
• 3 tbsp Finely chopped green onion
• 2 tsp Toasted black sesame seeds
• 1 tbsp Lemon juice
• 1 tsp Soy sauce (or fish sauce)
• 1 tsp Sake
• 1 tsp Sugar
• 1 Salt
• 3 to 4 tablespoons Katakuriko
• 1 tbsp Finely chopped green onion
• 1 Red chili pepper (sliced)
• 1 1/2 tbsp Lemon juice
• 1 to 2 teaspoons Sugar
• 1 tsp Soy sauce (or fish sauce)
• 1 tsp Water
• 1 as required Vegetable oil
• 1 Plastic bag

1. Mince the carrot.
2. Slice the shiso leaves roughly.
3. Put aside a small portion of finely chopped green onion for the sauce.
4. Place a bag over a bowl or container.
5. Tip the mackerel from the tin into the bag and add the ingredients.
6. Rub the contents of the bag well.
7. Cut the corner of the bag.
8. Heat enough oil to come up to about 1 cm of a frying pan over medium heat.
9. Dip a tablespoon or spoon in the oil.
10. Squeeze out the mixture from the bag onto the oiled spoon and slide the balls of the mixture into the frying pan.
11. Fry on both sides.
12. Combine the sauce ingredients.
13. Enjoy the fish cakes with the refreshing sauce with plenty of lemon juice.
14. Pack leftovers in your bento.

mackerel, carrot, leaves, ginger, green onion, black sesame seeds, lemon juice, soy sauce, sake, sugar, salt, katakuriko, green onion, red chili pepper, lemon juice, sugar, soy sauce, water, vegetable oil

Taken from cookpad.com/us/recipes/143839-lemony-thai-fish-cakes-with-tinned-mackerel (may not work)