Fish Cakes - Made Easy

by fairy_floss141

Prep time: 0:05 Overall time: 0:15

Servings: 8 servings

INGREDIENTS

large non-stick frypan
large bowl
strainer
1 Chorizo or hot sausage
3 cloves of garlic
2 large green capsicums
1 large tin of whole, peeled tomatoes
2 tablespoons of olive oil
1/2 teaspoon salt
375 grams of peas
2 cups Arborio or Mediterranean rice
2 cups of water
2 onions
2 chicken thieghs

INSTRUCTIONS

Turn the stove on high. Pour the fish sauce into the bowl and mix with cornflour until it dissolves. Add the sugar, curry, garlic and the egg white to the bowl. Dice the fish fillets into small cubes. Put half of the diced fish in the processor until it resembles a dough. Take the fish dough out of the processor and put into a separate bowl.

Add the fish sauce mixture and the rest of the diced fish to the processor until it forms a dough. Add the dough to the fish dough and mix together, then place on a chopping board and knead the coriander/cilento into the dough mixture. Roll the mixture into small balls the size of limes and flatten with the spatula to form fish cakes.

Pour canola oil in a frypan about 2cm thick and place the fish cakes in the frypan. Cook for 2 minutes on each side or until golden-brown and flip over with the spatula. When cooked, place on plates and wrap in paper towels to absorb the excess oil. Serve with fresh lemon juice and a light salad.

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Tagged: fish, maincourses, seafood add tags

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