Prep : 30 mins plus 20 mins refrigeration Cook: 10 mins DIFF : A Little More Effort
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These fish cakes are seriously irresistible using our secret ingredient – lemongrass! Paid with a peanut and sesame based Asian salad, it’s makes for a refreshing lunch or dinner idea.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
500 g firm white fish fillets, chopped
1 tsp fresh ginger, finely grated
Zest from ½ lime
Handful coriander leaves
2 Spring onions, chopped
¼ cup cornflour
½ tsp salt
½ tsp Gregg’s Lemongrass Powder
2 Tbsp Wattie’s Creations Sweet Chilli Sauce
1 egg white, lightly whisked
⅓ cup vegetable oil
Mixed vegetable and Peanut Salad
3 cups salad mix - shredded cabbage, chopped celery and spring onions, grated carrot
Handful fresh coriander leaves
Handful fresh mint leaves, chopped
¼ cup roasted peanuts, chopped
1 Tbsp Wattie’s Creations Sweet Chilli Sauce
1 tsp sesame oil
1 Tbsp lime juice
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How do I make it ?
Place fish in a food processor and pulse until it breaks into small pieces. Add ginger, lime zest, coriander leaves, spring onions, cornflour, salt, Gregg’s Lemongrass Powder, Wattie’s Creations Sweet Chilli Sauce and egg white. Pulse to combine ingredients.
Form mixture into 8 cakes. Having wet hands will make this easier. Place on a tray lined with baking paper. Refrigerate for 20 minutes.
Heat oil in a frying pan. Cook fish cakes over a low heat for 3-4 minutes on each side until golden and hot. Serve with the Mixed Vegetable and peanut salad and extra chilli sauce on the side.
To make the Salad. Place salad mix, coriander and mint leaves in a bowl. Add peanuts. Whisk together Wattie’s Creations Sweet Chilli Sauce, sesame oil and lime juice and toss through the salad.