Ingredients
For the Seafood Base
1 lb raw shrimp (peeled, deveined, coarsely chopped)
or white fish fillet (cod, halibut, or sole)
1 large egg (or egg white)
1/4–1/2 cup Panko breadcrumbs or cornstarch
For the Vegetable Mix
2–3 scallions (green onions), finely chopped
1/4 cup carrots, finely diced or julienned
1 teaspoon minced garlic or ginger juice
Seasonings
1 tablespoon soy sauce or salt to taste
1/2 teaspoon sugar
Optional: black pepper, paprika, or lemon zest
For Cooking
2–3 tablespoons neutral oil (canola or vegetable oil)
Instructions
Pulse the shrimp or fish in a food processor until a chunky paste forms.
Avoid over-processing to keep texture.
Transfer the seafood paste to a large bowl.
Add scallions, carrots, garlic or ginger, egg, and breadcrumbs.
Mix until sticky and well combined.
Shape into round patties about 1/2-inch thick.
Use wet hands if the mixture is sticky.
How to Make
Heat oil in a non-stick skillet over medium-high heat.
Place patties gently into the hot oil without overcrowding.
Pan-fry for 2–4 minutes per side until golden brown.
Flip carefully to maintain shape.
Remove when cooked through and springy to the touch.
Drain on paper towels before serving.