ASIAN FISH CAKES WITH CHILLI MAYONNAISE

Ingredients

2 x 500 g hake fillets 1 chilli, finely chopped (optional) 4 cloves garlic cloves, finely chopped 25 g fresh ginger, grated 10 g coriander leaves 250 ml sunflower oil 2 red chilli, finely chopped 3 Tbsp olive oil, to drizzle 125 ml good-quality mayonnaise

Cooking Instructions

Pre-heat the oven to 180°C. Skin and de-bone a fillet of hake, then chop the fish and place in a blender along with the chopped chilli, garlic, ginger, coriander and seasoning. Pulse until combined but still chunky. Remove from the blender and mould into fish cakes. Pan-fry in hot sunflower oil until golden (about 2 minutes on each side) then finish in the oven for 5 to 7 minutes until cooked through. Blend the red chillies with the olive oil, fold through the good-quality mayonnaise and serve with the fish cakes.

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