Spicy Fish Cakes With Sweet Chilli Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Grains | Jude3 | 1 | Servings | |
INGREDIENTS
| 600 | g | White fish fillets |
| 1 | MAGGI Creamy Seafood Soup | |
| Mix | ||
| 2 | Spring onions, sliced | |
| 1 | Garlic clove, crushed | |
| 2 | T | Chopped fresh coriander |
| 1 | t | Grated lemon rind |
| 2 | T | MAGGI Coconut Milk Powder |
| 1 | T | MAGGI Chilli Sauce |
| 1/2 | Red pepper, chopped | |
| 1/2 | c | Dried breadcrumbs |
| 3 | T | Oil, 3 to 4 |
| 1/4 | c | White wine vinegar |
| 2 | T | Sugar |
| 1 | T | MAGGI Chilli Sauce, 1 to 2 |
| 2 | T | Lemon juice |
| 1 | t | MAGGI Garlic Stock Powder |
| 1/2 | Red pepper, finely chopped | |
| 1 | Finely chopped spring onion |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 1578
Calories From Fat: 566
Total Fat: 64g
Cholesterol: 297.4mg
Sodium: 2882.9mg
Potassium: 2283.5mg
Carbohydrates: 90.2g
Fiber: 11.5g
Sugar: 37g
Protein: 158g