Fish cakes with cucumber and mint salsa

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 21
Servings 8
Time 15

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

8
 
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.

 

Read more on: fish/seafood
 

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