Fishcakes

4-6 servings Prep: 10 mins, Cooking: 15 mins

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Be warned - this is going to become a firm "please can we have some more" family favourite.

By Hope Malau December 18 2017

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Ingredients (9)

500 g	hake fillets
1/2	red pepper — deseeded and finely diced
2	red chillies — chopped
30 ml	fresh coriander — chopped
3	garlic — cloves, chopped
15 ml	fish sauce
60 ml	coconut milk
1	eggs — whisked
	oil — for deep frying

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Method:

Be warned – this is going to become a firm “please can we have some more” family favourite.

• Cut the fish into pieces, put in the bowl of a food processor with the red pepper, chillies, coriander, garlic and fish sauce and blitz to a paste. Stir in the coconut milk and egg. Chill in the fridge for 1 hour.

• Heat enough oil for deep-frying in a pan over medium heat.

• Shape the fish mixture into small patties and carefully add to the hot oil in batches. Fry until crisp and browned. Remove from the oil with a slotted spoon and drain on kitchen paper.

• Serve with mash or rolls.