This recipe is ideal for the thin edges or ends of large white fish fillets like ling or barramundi that are left over when you trim up serving portions, or if you happen to have fish of different kinds that you can mix together.
You can ad-lib fairly freely with the ingredients too: add green beans, blanched and diced, chopped spring onions, green peas, or extra chilli if you like more heat. And serve with a crunchy vegetable salad for a nice light meal.
Jan
FISH CAKES
500 gm white fish pieces, ling or similar, chopped to mince
2 tablespoons sweet chilli sauce
2 tablespoons fish sauce
2 eggs
2 tablespoons cornflour or potato flour
2 tablespoons chopped parsley or coriander leaves
1 teaspoon fennel seeds
1 small red onion, finely diced
1 good grind of black pepper
2 tablespoons olive oil
Mix all the ingredients except the oil in a bowl.
Brush a large non-stick frypan with a tablespoon of the oil and place over a medium heat.
Add three or four non-stick egg-poaching rings and fill each with a heaped tablespoon or so of the fish mixture.
Flatten the mixture to fill the rings and fry for three to four minutes or until the edges start to turn opaque. Turn each fish cake, ring and all, to just cook the other side. Continue with remaining mixture adding more oil when necessary.
If the cakes are only barely done initially they can be quickly reheated, without overcooking, when you’re ready to eat.