Fish cakes with cucumber sauce

Recipe from: 8/1/1996 12:00:00 AM
Ingredients 18
Servings 5
Time

Ingredients

  • CUCUMBER SAUCE
  • 125
    ml
    white wine vinegar
  • 45
    ml
    sugar
  • 5
    cm
    piece cucumber, diced
  • 1
    onion, very finely chopped
  • 1
    small carrot, scraped clean and very finely chopped
  • 30
    ml
    salted peanuts, finely chopped
  • 1
    small chilli, seeded and finely chopped
  • FISHCAKES
  • 450
    g
    frozen hake, skinned
  • 1
    onion, finely chopped
  • 1
    clove garlic, crushed
  • 15
    ml
    lemon juice
  • 5
    ml
    lemon rind
  • 15
    ml
    freshly grated ginger
  • 1
    fresh red chilli, seeded and finely chopped
  • 30
    ml
    fresh coriander leaves, finely chopped
  • oil for frying
 

Method

 
Mix the vinegar and sugar for the cucumber sauce in a saucepan. Heat until the sugar melts and simmer for a few minutes until the syrup thickens slightly. Cool. Add the remaining ingredients for the sauce and mix. Set aside. Cook the hake in a little water until done and it flakes easily with a fork. Drain well. Mix the remaining ingredients, except the oil, with the fish and process in the food processor for a few minutes until smooth. (The mixture must be very fine or the fishcakes will crack while frying.) Shape into 18 small fishcakes and fry in heated oil until brown on both sides. Drain on paper towelling and serve with cucumber sauce. Serves 4-6.
 

Read more on: fish/seafood  |  shallow-fry
 

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