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PrintCOD FISH CAKES
Makes :
20
Preparation Time :
Cooking Time :
Preparation Method :
- Place the skinned fish in a lightly greased steamer and steam gently until cooked. Remove the steamer and leave the fish on the steaming tray until cool.
- When the fish is cool, crumble it coarsely into a large bowl. Mix in the mashed potatoes, spring onions, chillies, crushed ginger, chopped coriander and mint with one of the eggs.
- Adjust seasoning to taste with salt and pepper. Shape into cakes.
- Beat the remaining egg and dip the cakes in it, then coat with the breadcrumbs. Heat the oil and fry the cakes until brown on all sides.
- Serve with the lemon wedges and chilli sauce.
INGREDIENTS
- 500 grams skinned haddock or cod
- 150 grams potatoes, peeled, boiled and coarsely mashed
- IDHAYAM sesame oil, for shallow frying
- 6 scallions, finely chopped
- 4 fresh green chillies, finely chopped
- 2 eggs
- Breadcrumbs, for coating
- 2 inch piece fresh root ginger, crushed
- A few coriander and mint sprigs, chopped
- Salt and ground black pepper, to taste
- Lemon wedges and chilli sauce, to serve
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