Recipe Centre

Fish cakes with cucumber and mint salsa

Preparation time: 15

Cooking time: 8

Ingredients
1 fish cakes: small carrot, finely grated
375 g white fish fillets, skin and bones removed
20 ml fish sauce
10 ml sugar
40 ml chopped fresh coriander
5 ml paprika
5 ml grated lime peel
2 garlic cloves, crushed
10 ml grated fresh ginger
3 spring onions, chopped
125 g green beans, finely chopped
50 ml cake flour for coating
80 ml cucumber and mint salsa: white vinegar
20 ml sugar
1 small cucumber, seeds removed and finely chopped
1 small red pepper, finely chopped
20 ml chopped fresh mint
20 ml lime juice
1 small onion, sliced
5 ml salt
5 ml freshly ground black pepper

Method:
Fish cakes: Press the grated carrot to remove most of the liquid. Blend the fish, fish sauce, sugar, coriander, paprika, lime peel, garlic, ginger and spring onions in a food processor until just mixed.
Spoon the mixture into a large mixing bowl and mix in the carrot and beans.
Shape the mixture into 8 large or 24 small balls and roll them in the flour.
Heat the oil in a pan over moderate heat and fry the fish cakes for 6-8 minutes or until brown and done.
Turn frequently.

Salsa: Blend the vinegar and sugar, stirring until the sugar has dissolved.
Add the remaining ingredients and mix well.
Serve with the fish cakes.

Recipe From : YOU April 01, 2006

Recipe from YOU : April 01, 2006 See what YOU has in store this month. Subscribe now and save!