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Quick Ashitaba Recipe: How to Make Fish Cake and Spring Rolls with Ashitaba Fillings

Kids do not generally love eating vegetables and I won’t blame you if you find it hard to encourage them to do so. As well, they are not fond of eating fish and seafood but mostly like fried chicken, fast food and junk food. But I guess they won’t mind if fish and vegetables come in the form of cakes. All it takes to do fish cake and/or spring rolls with ashitaba fillings are simple ingredients and simple steps. Here they are:

Fish Cake with Ashitaba Fillings

Ingredients:Β 

Minced fish
Carrots
Ashitaba (Tomorrow Leaves)
Ginger (juice)
Sugar
Salt
Egg
Frying oil

Steps:

1. Shred two carrots and chop the ashitaba leaves.
2. Add salt, sugar and ginger juice and mix together with the raw egg.
3. With ingredients in steps 1-2, use your hands to form patties with the minced fish.
4. Fry the patties in medium heat.

Spring Rolls with Ashitaba Fillings

Ingredients:

Spring roll skin

Ashitaba (Tomorrow Leaves)

A can of tuna or red salmon

Frying oil

Steps:

1. Cut each tomorrow leaf to a length of 1-2cm and boil the leaves.

2. Transfer the tuna or red salmon from the can to the frying pan and mix the boiled ashitaba leaves.

3. When done, turn off the stove and make sure that the leaves and the fish are well mixed. Set aside in a bowl or plate.

4. Wrap the ashitaba and fish filling in the spring roll skin and fry in oil at medium temperature.

Wrap Up

You don’t necessarily need to follow these recipes to the letter.
These cakes and spring rolls are best eaten fresh out of the oil while they’re still hot
and juicy. You can serve them either with or without rice. To make the presentation more vibrant, accompany it with sweet
chili sauce, chopped cucumber, fresh coriander and a squeeze of lime
juice. Another option is to enjoy it with garlic
mayonnaise, cheese or whatever condiment you desire. Delicious!

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26 Comments

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