Finely chop the fish cakes and place them in a bowl.

Dice the carrot, onion, and green onion.

Crack 2 eggs into the bowl, add 1/2 tsp salt and a dash of pepper.

Mix all the ingredients thoroughly.

Heat a pan over low heat and add an adequate amount of cooking oil.

Scoop a large spoonful of the mixture onto the pan and shape into small pancakes.