Fish Cakes HT
30mins plus marinating
4 Hot Fish Nuts Main Course
Gluten Wheat Dairy free
Indonesia South East Asia
teasp Coriander Seeds
teasp Cumin Seeds
small dried Chilies
2 teasp Ground Lemon Grass
stalk Lemon Grass, chopped
Onion, finely chopped
Garlic Cloves, chopped
teasp freshly grated Root Ginger
Chopped Unsalted Cashew Nuts or Peanuts
tbsp Lime Juice
firm White Fish, cubed (e.g. Cod, Haddock, Monkfish, Halibut, Swordfish)
Oil for frying
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.
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.
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.
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.
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