Name: Spicy Fish Cakes with Sweet Chilli Sauce
Ingredients: 600 g White fish fillets; 1 pk MAGGI Creamy Seafood Soup Mix; 2 Spring onions; sliced; 1 Garlic clove; crushed; 2 tb Chopped fresh coriander; 1 ts Grated lemon rind; 2 tb MAGGI Coconut Milk Powder; 1 tb MAGGI Chilli Sauce; 1/2 Red pepper; chopped; 1/2 c Dried breadcrumbs; 3 tb Oil; (3 to 4); 1/4 c White wine vinegar; 2 tb Sugar; 1 tb MAGGI Chilli Sauce; (1 to 2); 2 tb Lemon juice; 1 ts MAGGI Garlic Stock Powder; 1/2 Red pepper; finely chopped; 1 Finely chopped spring onion

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Grains		Jude3	1	servings

INGREDIENTS

600	g	White fish fillets
1	pk	MAGGI Creamy Seafood Soup Mix
2		Spring onions; sliced
1		Garlic clove; crushed
2	tb	Chopped fresh coriander
1	ts	Grated lemon rind
2	tb	MAGGI Coconut Milk Powder
1	tb	MAGGI Chilli Sauce
1/2		Red pepper; chopped
1/2	c	Dried breadcrumbs
3	tb	Oil; (3 to 4)
1/4	c	White wine vinegar
2	tb	Sugar
1	tb	MAGGI Chilli Sauce; (1 to 2)
2	tb	Lemon juice
1	ts	MAGGI Garlic Stock Powder
1/2		Red pepper; finely chopped
1		Finely chopped spring onion

INSTRUCTIONS

FISH CAKES
SWEET CHILLI SAUCE
Fish Cakes:
Place all the ingredients, except the breadcrumbs oil and sweet chilli
sauce, in a food processor.
Process until the mixture is almost smooth. (Avoid over-processing).
Shape the mixture into 8 fish cakes.
Coat each one with breadcrumbs.
If time permits, chill the fish cakes for 10 minutes.
Heat the oil in a frying pan. Add the fish cakes. Cook over a moderate heat
for 6-10 minutes or until golden brown and cooked through. Turn once.
Serve with the sauce.
Sweet Chilli Sauce:
Combine white wine vinegar, sugar, chilli sauce, lemon juice and MAGGI
Garlic stock powder in a saucepan.
Stir over moderate heat until the sugar dissolves, then simmer for 2
minutes. Cool.
Stir in red pepper, spring onion.
Converted by MC_Buster.
NOTES : Makes 8
Converted by MM_Buster v2.0l.

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