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Chilli Fish Cakes

Dish Details:kidheart


INGREDIENTS:

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


PREPARATION:
1. 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.

2. Shape into eight cakes, using the flour to keep them from sticking to your hands. Placing the patties in the freezer for 15–20 minutes will firm them up and hold them together for frying.

3. Heat the oil and shallow fry over a medium heat about 4–5 minutes each side or until golden and cooked.

Serve with sweet chilli dipping sauce and a fennel, cucumber and chilli salsa.


PREP/COOK
INFORMATION:

Prep time: 50 minutes
Cook time: 20 minutes
Serves: 4

Source: Cooking Coach Terry Farris

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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