Spicy fish cakes with sweet chilli sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 600 | grams | White fish fillets |
| 1 | pack | MAGGI Creamy Seafood Soup Mix |
| 2 | Spring onions; sliced | |
| 1 | Garlic clove; crushed | |
| 2 | tablespoons | Chopped fresh coriander |
| 1 | teaspoon | Grated lemon rind |
| 2 | tablespoons | MAGGI Coconut Milk Powder |
| 1 | tablespoon | MAGGI Chilli Sauce |
| ½ | Red pepper; chopped | |
| ½ | cup | Dried breadcrumbs |
| 3 | tablespoons | Oil; (3 to 4) |
| ¼ | cup | White wine vinegar |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | MAGGI Chilli Sauce; (1 to 2) |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | MAGGI Garlic Stock Powder |
| ½ | Red pepper; finely chopped | |
| 1 | Finely chopped spring onion | |
Directions
FISH CAKES
SWEET CHILLI SAUCE
Fish Cakes:
Place all the ingredients, except the breadcrumbs oil and sweet chilli sauce, in a food processor.
Process until the mixture is almost smooth. (Avoid over-processing).
Shape the mixture into 8 fish cakes.
Coat each one with breadcrumbs. If time permits, chill the fish cakes for 10 minutes.
Heat the oil in a frying pan. Add the fish cakes. Cook over a moderate heat for 6-10 minutes or until golden brown and cooked through. Turn once.
Serve with the sauce.
Sweet Chilli Sauce:
Combine white wine vinegar, sugar, chilli sauce, lemon juice and MAGGI Garlic stock powder in a saucepan.
Stir over moderate heat until the sugar dissolves, then simmer for 2 minutes. Cool.
Stir in red pepper, spring onion.
Converted by MC_Buster.
NOTES : Makes 8
Converted by MM_Buster v2.0l.