Fish cakes
- You
- Jul 25, 2015
- 1 min read
Serves 4-6
Preparation time: 10 min
Cooking time: 15 min
Chilling time: 1 hour
500 g hake fillets
½ red pepper, finely diced
2 red chillies, chopped
30 ml (2 T) chopped coriander
3 garlic cloves, chopped
15 ml (1 T) fish sauce
60 ml (¼ c) coconut milk
1 egg, whisked
oil for deep-frying
• Cut the fish into pieces, put in the bowl of a food processor with the red pepper, chillies, coriander, garlic and fish sauce and blitz to a paste. Stir in the coconut milk and egg. Chill in the fridge for 1 hour.
• Heat enough oil for deep-frying in a pan over medium heat.
• Shape the fish mixture into small patties and carefully add to the hot oil in batches. Fry until crisp and browned. Remove from the oil with a slotted spoon and drain on kitchen paper.
• Serve with mash or rolls.
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