Serves 4
Ingredients
- 500g firm white fish fillets, skin off
- 2 teaspoons finely grated ginger
- 2 tablespoons chilli jam
- ¼ cup coriander (cilantro) leaves
- 1 eggwhite
- vegetable oil, for shallow frying
- lime wedges, to serve
- cucumber and lime salad
- 1 tablespoon lime juice
- 2 teaspoons fish sauce
- 1½ teaspoons caster (superfine) sugar
- 3 Lebanese cucumbers, sliced with a vegetable peeler
- ¼ cup mint leaves
- ¼ cup coriander (cilantro) leaves
Method
- Place the fish, ginger, chilli jam, coriander and eggwhite in the bowl of a food processor and process until smooth.
- With slightly wet hands shape the mixture into 12 flat cakes.
- Heat a non-stick frying pan over medium-high heat.
- Add 1cm of oil and cook the fish cakes, in batches, for 3–4 minutes each side or until cooked through.
- To make the cucumber and lime salad, place the lime juice, fish sauce and sugarin a bowl and mix to combine.
- Add the cucumber, mint and coriander and toss to coat.
- Serve with the fish cakes and lime wedges.