Chilli Fish Cakes
recipe
Chilli Fish Cakes
No commentsIngredients
- 1 small onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 2–3 bird's eye chillies, deseeded and chopped
- 3 tbsp fresh coriander, chopped
- 1½ tbsp Thai fish sauce
- juice of 1 lime
- 900g cod or haddock, skinned and chopped
- flour
- oil for frying
Serves:
4
Preparation:
50
Cook Time:
20
Total Time:
70min
Directions
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- Place the onion, garlic, chillies, coriander, fish sauce and lime juice in a food processor and whiz to a rough paste. Add the pieces of fish and pulse until the fish is just broken up to a rough mince and mixed with the chilli paste. Don't over process.
- Shape into eight cakes, using the flour to keep them from sticking to your hands. Placing the patties in the freezer for &# minutes will firm them up and hold them together for frying.
- Heat the oil and shallow fry over a medium heat about #minutes each side or until golden and cooked.
- Serve with sweet chilli dipping sauce and a fennel, cucumber and chilli salsa.
Source: Terry Farris
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