These are probably the easiest fishcakes you'll ever make. and not a potato in sight!
You can freeze these - I cook them first, then gently heat through in the oven covered in foil once they're defrosted.
Ingredients:
400g skinless boneless cod filletsJuice and zest of 1 lime
Bunch of spring onions roughly chopped
Large handful of fresh coriander (leaves and stalks)
1 tbsp sweet chilli sauce
1 tsp chilli paste
1 tsp ginger paste
1 tsp garlic paste
Salt and pepper
2 slices of white bread- roughly grated - use a box grater so they'renot too fine (crusts too)
Oil for frying
Method:
-Place all of the ingredients except for the bread and oil in a food processor. Blend until you have a smooth paste.-Stir in the bread crumbs until combined.
- Heat a drizzle of sunflower or vegetable oil in a non-stick frying pan, so it just covers the bottom of the pan.
-Divide the mixture into 8 equal balls. Press each one in the palm of your hand until you have a thin fishcake roughly 1cm thick
- the mixture is a bit sticky, but will become more solid as it fries.
-Fry the cakes for 3 minutes or so on a medium to high heat on each side, or until golden brown and cooked through.
-Serve with sweet chilli sauce
