| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Sainsbury’s, Sainsbury15 |
4 |
servings |
INGREDIENTS
| 400 |
g |
Cod fillets; skinned and cut |
|
|
; into cubes (13oz) |
| 1 |
tb |
Fish sauce |
| 1 |
ts |
Sugar |
| 2 |
ts |
Fresh coriander; finely chopped |
| 1 |
ts |
Paprika |
| 1 |
ts |
Grated lime zest |
| 2 |
|
Cloves garlic; finely chopped |
| 2 |
|
Cm; (1 inch) fresh root |
|
|
; ginger, grated |
| 6 |
|
Salad onions; finely chopped |
| 1 |
sm |
Carrot; grated, dry off |
|
|
; excess moisture |
| 3 |
tb |
Plain flour |
| 3 |
tb |
Sunflower oil |
| 4 |
tb |
White wine vinegar |
| 1 |
tb |
Sugar |
| 1 |
sm |
Cucumber; cut into small dice |
| 1 |
|
Red pepper; deseeded and cut |
|
|
; into dice |
| 1 |
tb |
Fresh mint; finely chopped |
| 1 |
tb |
Lime juice |
| 3 |
|
Salad onions; cut into diagonal |
|
|
; slices |
INSTRUCTIONS
FOR THE FISH CAKES
FOR THE CHUTNEY
For the fish cakes, place the fish, fish sauce, sugar, coriander,
paprika, lime zest, garlic, ginger and salad onions into a blender or
liquidiser and process until smooth.
Add the grated carrot. Divide the mixture into eight pieces and shape
into patties. Lightly roll each fish cake in flour.
Heat the oil in a large frying or griddle pan and cook gently for
approximately 5-7 minutes on each side until golden brown and cooked
through.
For the chutney, place all the ingredients into a pan and cook gently
for 20 minutes. Serve the fish cakes warm with the chutney.
Converted by MC_Buster.
NOTES : Fish cakes with a difference, the cucumber and red pepper
chutney adds a delicious spiciness to the fish.
Converted by MM_Buster v2.0l.
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