Tempo di preparazione
30 min
Tempo di cottura
15 min
Porzioni
18
Ingredienti
Ingredienti
- 250g MSC certified cod or other firm white fish
- 4 spring onions, trimmed
- A half thumb sized chunk of ginger, peeled
- 1 small hot chili, halved and deseeded
- Small bunch of fresh coriander, leaves and stalks
- Zest of 1 lime
- 1 tsp fish sauce
- Good pinch of sea salt and freshly ground black pepper, to season
- 2 tbsp cornflour
- Sunflower oil, or another light, neutral oil for frying
For the dipping sauce
- 4 tbsp sweet chili sauce
- Juice of one lime
- 1-2 small hot chilies, finely chopped (seeds optional)
Procedimento
Procedimento
- Place the fish, spring onions, ginger, chili, coriander, lime zest, fish sauce and seasoning in a food processor. Blitz in the processor till the mixture is well blended.
- Shape the mixture firmly into small, bitesized fishcakes. Coat each one lightly in a little cornflour.
- Heat a little oil in a frying or sauté pan on a medium heat. Reduce the heat and cook the fishcakes for a few minutes on each side, till golden. Do this in two batches to avoid overcrowding the pan. Drain on kitchen paper. Keep the first batch warm in a low oven while cooking the rest.
- To make the dipping sauce mix all the ingredients together and pour into a small serving bowl.
- Serve the fishcakes with the dipping sauce, as part of a canapé party or as an appetiser with drinks.