TIP
FOR EXTRA FLAVOUR, TOSS THE FISH CAKES IN SESAME SEEDS BEFORE FRYING.
Fish Cakes
Prep time: 10 minutes Cook time: 10 minutes Total time: 20 minutes Serve: 4 Ingredients
½ bunch coriander, stems and leaves ½ tablespoon chopped ginger 2 spring onions, chopped 2 garlic cloves, chopped 1 lemongrass stem, chopped 3 tablespoons chilli jam or sweet chilli sauce 1 tablespoon fish sauce 800 g salmon or firm white fish 100 g green beans, finely chopped coconut oil 2 Lebanese cucumbers, ribbons ½ tablespoon sesame oil or mirin sweet chilli sauce to serve lime wedges to serve
Method 1. Separate coriander leaves and stems and wash well. Retain leaves for serving. Place the ginger, spring onion, coriander stems, garlic and lemongrass in a food processor and blend until ingredients are finely chopped. Add chilli jam and fish sauce and blend again until the mixture becomes a smooth paste. Add the fish and pulse until combined into a fine mince. 2. Stir in green beans and, using a tablespoon to measure, shape fish cakes using wet hands. Heat coconut oil in a frying pan over medium–high heat, then shallow fry in batches, cooking for 2 minutes each side or until cooked through. 3. Remove from frying pan and drain on paper towel. In a bowl, toss cucumber ribbons with sesame oil or mirin (or a bit of both) and coriander leaves. 4. Serve fish cakes with the cucumber, sweet chilli sauce and wedges of lime.
Just the thought of these Asian inspired fish cakes makes my mouth water. They are so quick and easy to prepare, and served with fresh crisp cucumber make for a delightful summer meal. The kids love them too as they are not too spicy. If you prefer a stronger flavour, add a chopped fresh red chilli. Perfect for party finger food, but make sure you make a lot as they go fast. 96
Peninsula Kids – Spring 2016