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Crispy Asian Water Chestnut Cakes with Spicy Hoisin Glaze

Prep 20 minutes | Cook 25 minutes | Advanced | Serves 6 | Asian fusion

These delightful water chestnut cakes are crisp on the outside and tender on the inside, offering a perfect crunch with every bite. Drenched in a spicy hoisin glaze, they embody the essence of Asian fusion cuisine, making them an impressive appetizer that will leave your guests wanting more.

What you have

• water chestnuts, 1 can

Method

1. Step 1: Finely chop the water chestnuts, scallions, garlic, and ginger.
2. Step 2: In a mixing bowl, combine the ground pork, chopped water chestnuts, scallions, garlic, ginger, soy sauce, cornstarch, and egg. Mix until well combined.
3. Step 3: Form the mixture into small cakes, about 2 inches in diameter, and then coat each cake with panko breadcrumbs.
4. Step 4: Heat vegetable oil in a large skillet over medium heat. Fry the cakes in batches until golden brown, about 3-4 minutes per side.
5. Step 5: In a small saucepan, combine hoisin sauce and sriracha, and heat until warm. Drizzle over the crispy cakes before serving.

Serving suggestion

Sesame Noodle Salad with Cucumber and Carrots

A chilled Sauvignon Blanc or a refreshing cucumber-infused cocktail.