Name: Fish cakes with cucumber sauce
Yield: 5 servings
Cuisine: Boil
Ingredients: 125.00 ml vinegar white wine; 45.00 ml sugar; 5.00 cm cucumber diced; 1.00 onion very finely sliced; 1.00 carrots finely chopped; 30.00 ml peanuts salted, finely chopped; 1.00 fresh chillies deseeded and finely chopped; 450.00 g hake frozen, skinned; 1.00 onion finely chopped; 1.00 garlic cloves, crushed; 15.00 ml lemon juice; 5.00 ml lemon zest only; 15.00 ml fresh ginger freshly grated; 1.00 red chilli fresh, seeded and finely chopped; 30.00 ml fresh coriander finely chopped; 0.00 oil for frying

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Ingredients (16)

CUCUMBER SAUCE

125.00 ml	vinegar — white wine
45.00 ml	sugar
5.00 cm	cucumber — diced
1.00	onion — very finely sliced
1.00	carrots — finely chopped
30.00 ml	peanuts — salted, finely chopped
1.00	fresh chillies — deseeded and finely chopped

FISHCAKES

450.00 g	hake — frozen, skinned
1.00	onion — finely chopped
1.00	garlic — cloves, crushed
15.00 ml	lemon juice
5.00 ml	lemon — zest only
15.00 ml	fresh ginger — freshly grated
1.00	red chilli — fresh, seeded and finely chopped
30.00 ml	fresh coriander — finely chopped
0.00	oil — for frying

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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.