Spicy Fish Cakes Recipe

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Lisa Clark Everyday

  • Yield: 10 fish cakes
  • Preparation Time: 20 Minutes
  • Cooking Time: 10 Minutes

Ingredients

Fish Cakes
  • 500 g g Basic Grilled Fish, flaked
  • 500 g mashed potatoes
  • 1 lemon juice and zest
  • 30 ml chopped fresh parsley
  • 1 red chilli, finely chopped
  • 5 ml garlic powder
  • 5 ml cayenne pepper
  • 5 ml salt
  • 2 ml freshly ground black pepper
  • Vegetable oil, for frying
Coating
  • Flour, for dusting
  • 2 eggs, beaten
  • 300 g dried breadcrumbs
How to Make It
  1. Carefully mix together all of the fish cake ingredients, except the oil.
  2. Place the fish mixture in the fridge for at least 1 hour to firm up.
  3. Dust your hands with flour and shape the fish mixture into 10 generous fish cakes.
  4. Dip the fish cakes into the beaten egg and then into the dried breadcrumbs.
  5. Place again in the fridge for 30 minutes to firm up. You can also now reshape them if necessary.
  6. Heat the oil in a deep frying pan and fry the fish cakes over medium heat for 5 minutes on each side, turning once, until golden on both sides.
  7. Serve with classic tartare or sweet chilli sauce. These are delicious hot or cold.
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