| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | 4 | Servings | ||
INGREDIENTS
| 400 | g | Cod fillets, skinned and cut |
| into cubes 13oz | ||
| 1 | T | Fish sauce |
| 1 | t | Sugar |
| 2 | t | Fresh coriander, finely |
| chopped | ||
| 1 | t | Paprika |
| 1 | t | Grated lime zest |
| 2 | Cloves garlic, finely | |
| chopped | ||
| 2 | Cm, 1 inch fresh root | |
| ginger grated | ||
| 6 | Salad onions, finely chopped | |
| 1 | Carrot, grated dry off | |
| excess moisture | ||
| 3 | T | Plain flour |
| 3 | T | Sunflower oil |
| 4 | T | White wine vinegar |
| 1 | T | Sugar |
| 1 | Cucumber, cut into small | |
| dice | ||
| 1 | Red pepper, deseeded and cut | |
| into dice | ||
| 1 | T | Fresh mint, finely chopped |
| 1 | T | Lime juice |
| 3 | Salad onions, cut into | |
| diagonal | ||
| slices |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 591
Calories From Fat: 290
Total Fat: 32.4g
Cholesterol: 58mg
Sodium: 1167.3mg
Potassium: 1330.3mg
Carbohydrates: 52.6g
Fiber: 11.9g
Sugar: 19.8g
Protein: 27.9g