Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 400 gm Cod fillets, skinned and cut into cubes (13oz)
- 1 Tbsp. Fish sauce
- 1 tsp Sugar
- 2 tsp Fresh coriander, finely minced
- 1 tsp Paprika
- 1 tsp Grated lime zest
- 2 x Cloves garlic, finely minced
- 2 x Cm, (1 inch) fresh root ginger, grated
- 6 x Salad onions, finely minced
- 1 sm Carrot, grated, dry off excess moisture
- 3 Tbsp. Plain flour
- 3 Tbsp. Sunflower oil
- 4 Tbsp. White wine vinegar
- 1 Tbsp. Sugar
- 1 sm Cucumber, cut into small dice
- 1 x Red pepper, deseeded and cut into dice
- 1 Tbsp. Fresh mint, finely minced
- 1 Tbsp. Lime juice
- 3 x Salad onions, cut into diagonal slices
Direcciones
- For the fish cakes, place the fish, fish sauce, sugar, coriander, paprika, lime zest, garlic, ginger and salad onions into a blender or possibly liquidiser and process till smooth.
- Add in the grated carrot. Divide the mix into eight pcs and shape into patties. Lightly roll each fish cake in flour.
- Heat the oil in a large frying or possibly griddle pan and cook gently for approximately 5-7 min on each side till golden and cooked through.
- For the chutney, place all the ingredients into a pan and cook gently for 20 min. Serve the fish cakes hot with the chutney.
- NOTES : Fish cakes with a difference, the cucumber and red pepper chutney adds a delicious spiciness to the fish.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 4 servings | |
| Calories 237 | |
| Calories from Fat 100 | 42% |
| Total Fat 11.32g | 14% |
| Saturated Fat 1.23g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 413mg | 17% |
| Potassium 601mg | 17% |
| Total Carbs 13.7g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 6.48g | 4% |
| Protein 19.48g | 31% |
