Name: Fish and coriander cakes
Cook time: 30 min
Total time: 30 min
Ingredients: 400 gram boneless white fish fillets, coarsely chopped; 1 tablespoon lime juice; 1 tablespoon fish sauce; 2 clove garlic, quartered; 4 centimetre (20g) piece fresh ginger, coarsely chopped; 1 fresh long red chilli, coarsely chopped; 3 green onions, coarsely chopped; 2 tablespoon finely chopped fresh coriander; 1 cup (70g) stale breadcrumbs; 1/4 cup (60ml) peanut oil; sweet chilli sauce, to serve

Ingredients

400 gram boneless white fish fillets, coarsely chopped

1 tablespoon lime juice

1 tablespoon fish sauce

2 clove garlic, quartered

4 centimetre (20g) piece fresh ginger, coarsely chopped

1 fresh long red chilli, coarsely chopped

3 green onions, coarsely chopped

2 tablespoon finely chopped fresh coriander

1 cup (70g) stale breadcrumbs

1/4 cup (60ml) peanut oil

sweet chilli sauce, to serve

Method

1.Blend or process fish, juice, sauce, garlic, ginger and chilli until combined.

2.Using hands, combine fish mixture in a medium bowl with onion, coriander and breadcrumbs. Shape level tablespoons of fish mixture into patty-shaped cakes.

3.Heat oil in large non-stick frying pan; cook cakes, in batches, over medium heat, until cooked through. Drain on absorbent paper. Serve cakes with sweet chilli sauce, if desired.

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Ingredients

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