FOR THE FISH CAKES
400 g Cod fillets; skinned and cut
; into cubes (13oz)
1 tb Fish sauce
1 ts Sugar
2 ts Fresh coriander; finely
-chopped
1 ts Paprika
1 ts Grated lime zest
2 Cloves garlic; finely
-chopped
2 Cm; (1 inch) fresh root
; ginger, grated
6 Salad onions; finely chopped
1 sm Carrot; grated, dry off
; excess moisture
3 tb Plain flour
3 tb Sunflower oil
-FOR THE CHUTNEY-
4 tb White wine vinegar
1 tb Sugar
1 sm Cucumber; cut into small
-dice
1 Red pepper; deseeded and cut
; into dice
1 tb Fresh mint; finely chopped
1 tb Lime juice
3 Salad onions; cut into
-diagonal
; slices
For the fish cakes, place the fish, fish sauce, sugar, coriander,
paprika, lime zest, garlic, ginger and salad onions into a blender or
liquidiser and process until smooth.
Add the grated carrot. Divide the mixture into eight pieces and shape
into patties. Lightly roll each fish cake in flour.
Heat the oil in a large frying or griddle pan and cook gently for
approximately 5-7 minutes on each side until golden brown and cooked
through.
For the chutney, place all the ingredients into a pan and cook gently
for 20 minutes. Serve the fish cakes warm with the chutney.
Yields
4 servings