300g Minced Fish (If you can’t find minced fish, buy white fish fillets and finely chop/mince them yourself)
1 Cup Bread Crumbs
1 Large Potato (boiled and mashed without skin)
1 Extra Large Egg
2 Tbls Fish Sauce
1 Medium Chilli
2 Tbls Coriander (chopped)
½ Tbls Garlic (minced)
1 Tbls Ginger (minced)
Canola oil for frying
2 Big Handfuls Fresh Coriander
4 Limes (Juice Only) or 8 Tbls store bought lime juice
2 Tbls Olive Oil
1 tsp Garlic
2 Chillies (optional)
Heat oven to 200 degrees.
Blitz or liquidize the fresh coriander, lime juice, garlic, olive oil and chillies until it becomes a runny sauce. Set aside.
Combine all the ingredients in a large bowl and mix well.
Dip a table spoon in oil and scoop out heaped mounds of the fish mixture.
Roll into balls and flatten to about 1.5 cm thick.
Place cakes on an oiled baking tray, and bake for 12 minutes.
Turn the cakes around and bake on the other side for another 12 minutes. NOTE: After this stage you can either cool and freeze them for later use, or use them right away.
Heat a small amount of oil in a frying pan, and brown the cakes on both sides.
Serve warm fish cakes with coriander and lime sauce in little dipping bowls – delicious!
IDEA! For Fish Cakes with a South African Twist (Fish Frikkadells)
Replace Fish Sauce, Chilli, Coriander, Garlic and Ginger with 2 Tbls Worchester Sauce, 1 Small Onion, 2 Tbls Parsley (chopped), ½ Tbls Dried Nutmeg, 1 Tbls Dried Ground Coriander.
Serve with a spicy fruit chutney dip.
Remove pips from chilli for less heat.
When working with chillies, coat your hands with some oil – this helps sensitive skin from burning.
For an even skinnier version, bake the cakes for longer (until slightly browned) and don’t fry at all.
You can use half fish mince and half crab sticks for a variation.
Sweet chilli sauce is also great for dipping.
For more recipes follow the links alongside.