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Indonesian
Fish Cakes HT
MC Indonesian
30mins plus marinating
Serves
4 Hot Fish Nuts Main Course
Gluten Wheat Dairy free
Indonesia South East Asia
Asian Ingredients
2
teasp Coriander Seeds
1
teasp Cumin Seeds 2 small dried Chilies
2 teasp Ground Lemon Grass 1 stalk Lemon Grass, chopped ½
Onion, finely chopped 3
Garlic Cloves, chopped 1
teasp freshly grated Root Ginger 50g/2oz
Chopped Unsalted Cashew Nuts or Peanuts 2
tbsp Lime Juice 1
Egg White Salt
400g/14oz
firm White Fish, cubed (e.g. Cod, Haddock, Monkfish, Halibut, Swordfish) Vegetable
Oil for frying Instructions 1.
Place the coriander, cumin, chillies, shallots, garlic, cashew nuts, lime juice
and fresh or ground lemon grass in a food processor and process until quite
until finely chopped. Set aside. 2.
Place the fish in a mixing bowl, add the spice mixture, toss to coat well then
cover with clingfilm and refrigerate for 1-4 hours. 3.
At the end of the marinating time, place the fish and its marinade in a food
processor together with the egg white and salt and pulse for a few seconds until
the mixture forms a chunky paste. 4.
Heat the oil in a large frying pan then drop tablespoonfuls of the mixture into
the hot oil flattening each one as it cooks to form little patties. You may have
to do this in batches. Fry for 3
minutes on each side then drain on kitchen paper and keep warm whilst you fry
the remaining mixture. Serve hot.
More Fish Recipes | General Fish Prep & Cooking Times | More Indonesian Recipes
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.
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