These are
probably the easiest fishcakes you’ll ever make. and not a
potato in sight!
You can freeze these – I cook them first, then gently heat through in the oven covered in foil once they’re defrosted.
Ingredients:
400g
skinless boneless cod fillets
Juice and zest of 1 lime
Bunch of spring onions roughly chopped
Large handful of fresh coriander (leaves and stalks)
1 tbsp sweet chilli sauce
1 tsp chilli paste
1 tsp ginger paste
1 tsp garlic paste
Salt and pepper
2 slices
of white bread- roughly grated – use a box grater so they’renot too fine
(crusts too)
Oil for frying
Method:
-Place
all of the ingredients except for the bread and oil in a food processor. Blend
until you have a smooth paste.
-Stir in
the bread crumbs until combined.
– Heat a
drizzle of sunflower or vegetable oil in a non-stick frying pan, so it just
covers the bottom of the pan.
-Divide
the mixture into 8 equal balls. Press each one in the palm of your hand until
you have a thin fishcake roughly 1cm thick .
– the
mixture is a bit sticky, but will become more solid as it fries.
-Fry the
cakes for 3 minutes or so on a medium to high heat on each side, or until
golden brown and cooked through.
-Serve
with sweet chilli sauce.