Fish Cakes – Serves 2
- 750g white fish, e.g. cod, skin removed, diced.
- 1 x long, red chilli, finely chopped.
- 4 x spring onions, green part only, sliced.
- 1 x lemongrass, white part only, chopped finely.
- 1 x tsp ginger, grated.
- 1 x tbsp lime juice.
- ½ x tsp sea salt.
- 1 x tbsp coconut oil.
For the dipping sauce:
- 1 tbsp sesame oil.
- 1 tbsp lime juice.
- 1 tbsp apple cider vinegar.
- ½ tsp ginger, grated.
- ½ long, red chilli, finely chopped.
- Salt to taste.
Place the fish, chilli, spring onions, lemongrass, ginger, lime juice and salt in a food processor and blend until minced and fully incorporated. Remove the mixture from the food processor and roll into small patties. Place in the fridge until ready to cook.
In a small bowl, mix all dipping sauce ingredients together. Taste and season with salt accordingly. Set aside.
Place a non-stick frying pan over a medium heat. Melt the coconut oil, then add the fish cakes. Cook for a few minutes on each side until cooked through and golden on both sides. Serve the fish cakes with the dipping sauce and a side salad.
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Kind regards,
Michelle.
