Asian-style fishcakes

By admin
21 August 2013

Make sure you don't lose this fabulous recipe for fish cakes with an Asian twist

Makes 12

Preparation time: 10 min

Chilling time: 1 hour

Cooking time: 15 min

500 g hake fillets

20 g piquanté peppers or ½ red pepper

2 red chillies, chopped

30 ml (2 T) fresh coriander

3 garlic cloves, chopped

15 ml (1 T) fish sauce

60 ml (¼ c) coconut milk

1 egg

45 ml (3 T) oil

mashed peas to serve

1 Cut the fish into smaller pieces and put in a food processor with the piquanté peppers or red pepper, chillies, coriander, garlic and fish sauce and blitz until fine. Stir in the coconut milk and egg. Chill in the fridge for 1 hour.

2 Shape the fishcake mixture into small patties.

3 Heat the oil in a frying pan over medium heat. Fry the fishcakes in batches until crisp and brown. Remove with a slotted spoon and drain on paper towels.

4 Serve with mashed peas as a light meal.

- Hope Malau

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