Fish Cakes Recipe - Makes 20

Fish Cakes Recipe

Taste Rating = 7     Heat Rating = Medium


450g (1 lb) skinned white fish
2 medium potatoes, peeled and boiled and them mashed
4 spring onions (scallions), trimmed and finely chopped
4 green chillies, finely chopped
5cm (2 inches) fresh ginger root, peeled and grated
1 tablespoon coriander, finely chopped
2 eggs
Vegetable oil for frying
1 lemon, cut into wedges


Steam the fish until it is cooked, about 8-10 minutes
Set aside the fish to cool
Crumble the fish into a large bowl
Add the mashed potato and mix well
Add the spring onions, chillies, ginger, coriander and one of the eggs
Mix well and season with salt and pepper
Divide the mixture into 20 equal balls and push them flat
Beat the second egg in a bowl
Dip the fish cakes in the egg and cover them with breadcrumbs
Heat the vegetable oil in a large frying pan over a medium heat
Fry the fish cakes until they are browned on both sides, about 2-3 minutes per side (you will need to fry the fish cakes in batches - keep the fried fish cakes warm in a moderate oven)
Put the fried fish cakes onto absorbent kitchen roll and dab them to remove the excess oil
Serve warm with lemon wedges

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Recipe submitted on 30 March 2008