These little snack patties are lightly fried and are packed with kamaboko and veggies. Serve with your favorite Asian dipping sauce for an easy and quick starter.
1 6-ounce block kamaboko, shredded*
1 medium carrot, grated (medium grate, not fine)
1 8-ounce can water chestnuts, drained and chopped
3 stalks scallions, sliced
3/4 cup flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
2–4 tablespoons water
oil for frying
In a bowl, combine flour, sugar, salt, pepper, egg, and 2 tablespoons of water.
Add the remaining ingredients, except the oil. If needed, add more water, one tablespoon at a time. Batter should resemble and very thick pancake batter.
Heat a skillet over medium heat with a very thin layer of oil. You are shallow frying, not deep frying.
Drop 1-tablespoon sized spoonfuls into the pan and cook until lightly browned, about 3 minutes per side. Repeat with remaining batter, adding oil as necessary.
Drain on paper towel.
Serve warm with your favorite Asian dipping sauce.
*May substitute with imitation crab meat – shredded and cut into 1″ lengths.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizers
- Cuisine: Hawaiian-American
- Calories: 232.23
- Sugar: 6.04 g
- Sodium: 624.65 mg
- Fat: 5.31 g
- Saturated Fat: 0.95 g
- Carbohydrates: 34.82 g
- Fiber: 3.54 g
- Protein: 11.57 g
- Cholesterol: 46.02 mg
Keywords: kamaboko, water chestnuts, carrots, green onions