korean inspired salmon & shrimp cakes

1/2 cup corn starch
1/2 flour
salt to taste (i think i used 2 generous pinches)

1 egg
3/4 cup water (ice cold)
2 tsp soy sauce
1 tbs miso white

240 grams salmon rough chopped
128 grams shrimp rough chopped
2 green onion
1/4 sweet or red onion
small handful of Chinese chives/leeks (had on hand)
small handful parsley minced
1" jalapeno minced

oil for frying


i want to make the batter like to korean seafood cakes Haemuljeon which is a much wetter batter then maryland style crab cakes. 

these are amaaaaaaaaazzzzzzing! and we served them with a fried rice with napa cabbage, zucchini, onions, chinese chives and jalapeno.

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Sift the dry ingredients.
Mix wet ingredients along with eggs.
Combine dry and wet to make the batter.

chop all other ingredients (seafood and veggies) then add them to the batter. 

I measured out 1/4 cup of batter/mix and place into a hot frying pan. 

frying: med high heat with enough oil to fry. 
cook on the first side 2 minutes
flip cook 2 minutes
flip back to the first side and cook 1 more minute