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PrintFISH CAKES
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- In a lightly greased steamer steam the skinned fish gently until cooked.
- When the fish is cool, crumble it coarsely into a bowl . Mix in the mashed potatoes.
- Add the chillies, crushed ginger, spring onions, coriander and mint with salt , pepper and one egg . 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. Garnish with the chill sauce and lemon wedges and serve hot .
INGREDIENTS
- 500 grams skinned haddock or cod
- 3 potatoes, peeled, boiled and coarsely mashed
- 4 spring onion, finely chopped
- 5 fresh green chilies, finely chopped
- 2 in piece fresh root ginger, crushed
- A few fresh coriander and mint sprigs, chopped
- 2 eggs
- Breadcrumbs, for coating
- IDHAYAM Sesame oil, for shallow frying
- Salt and black pepper
- Lemon wedges and chili sauce, to serve
7 comments for “Fish Cakes”
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