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Asian Style Fishcakes - Recipe

These Asian Style Fishcakes with rainbow carrot and cucumber are delicious and easy to make. Maximum flavour, texture and colour, for very little effort.
Price Per Item:
R 0.00

Ingredients:

Fishcakes
200 grams Kingklip or Hake Fish
200 grams Cooked/Steamed Jasmine Rice
3 Spring onions / salad onions
1 Tbsp Fresh Chives
1 Tbsp Fresh Dill
1 Tbsp Fresh Chili
Zest of 1 Lemon
1 Egg
1 tsp Lemon & Herb Seasoning
½ tsp Chili powder
50 grams Breadcrumbs
Salt and Pepper to taste
3 tbsp Vegetable Oil for cooking
Carrot and Cucumber Slaw
3 – 5 Carrots (Medium or large)
1 – 2 Small Cucumbers
Juice of ½ Lemon
2 tsp Sweet Chili Sauce Plus more for serving
1 tsp Toasted Sesame / Peanut / Vegetable Oil

INSTRUCTIONS
Fishcakes
Rough chop the fish, spring onions, chives dill and chilli

Add the chopped ingredients to the rice, season well with the lemon and herb mix, salt and pepper, then add the lemon zest

Place the ingredients in a food processor and pulse a few times to combine. Add the egg (or just a little of the egg if it's already binding together) and mix through

Add more of the lemon and herb seasoning and chilli powder to the crumbs and season with salt and pepper if you wish. Mix through.
Form the fishcake mixture into balls. Gently drop the cakes into the crumbs and cover well (This mixture makes around 10 x 4cm fishcakes)

Once all the fishcakes are crumbed, lightly cover and place in the fridge to chill for around an hour

Note: They can be cooked immediately if needed. They can also be frozen at this stage. Defrost completely before cooking if frozen
Warm the vegetable oil in a pan and cook the fishcakes on medium for 4 – 5 minutes a side, until golden. Cook in 2 batches to avoid overcrowding
Note: These can be cooked in an airfryer or the oven as well
Once cooked, place on a paper towel to drain off any excess oil
Serve warm with some sweet chilli sauce and the slaw on the side

Carrot and Cucumber Slaw
The slaw can be prepared while the fishcakes cook or just before you remove them from the fridge
Cut the carrots and cucumer into strips or ribbons using a peeler, spiralizer or zester (avoiding the tough/soft centres)

Season with salt and pepper if you wish. Then combine the lemon juice, oil and sweet chilli sauce, pour over the veggies and toss to coat
Store leftovers in an airtight container in the fridge
Note: Too much dressing can cause the veggies to lose their crunch so if prepping ahead of time, reserve the dressing to add just before serving

Recipe by Vanessa Vermaak @ My homemade Kitchen

 

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