Serves 6-8 / Makes ± 18 fish small cakes
Prep time: 30 minutes, plus refrigeration time
Cook time: 20 minutes
Ingredients:
Dipping sauce:
- ½ cup cucumber, very finely diced
- 3 Tbsp roasted peanuts, finely chopped
- ¼ red onion, finely diced
- 100ml rice vinegar
- 1 Tbsp soy sauce
- 1 Tbsp lime juice
- 1 tsp fish sauce
- 2 Tbsp Goldcrest Chilli Infused Honey
Fish cakes:
- 900g hake fillets, or similar sustainable well priced white fish
- ½ cup corn starch
- 2 large eggs, whisked
- Zest and juice of 1 large lime
- 2 Tbsp fresh ginger, grated
- 2 tsp garlic, grated
- ¼ cup coriander leaves, roughly chopped
- 4 spring onions, sliced
- 1 Tbsp Goldcrest Chilli Infused Honey
- Lime wedges, for serving
- Salt and pepper, to taste
- Olive oil, for cooking
Method:
For the dipping sauce:
- Combine all the ingredients in a small bowl.
- Add the Goldcrest Chilli Infused Honey and mix well.
- Set aside until serving.
For the fish cakes:
- Place the fish in the bowl of a food processor.
- Add the cornstarch, eggs, lime zest, lime juice, ginger, garlic and blitz until well mixed.
- Place mixture into a large mixing bowl and add the coriander, spring onions, Goldcrest Chilli Infused Honey and stir together to mix well.
- Shape fish cake mixture into patties by rolling each one into a ball and then flattening into discs.
- Place fish cakes on a clean tray.
- Cover with cling film and place in the fridge for 30 minutes to 1 hour to firm up.
- Heat a drizzle of olive oil in a large frying pan.
- When hot, fry the fish cakes in batches for about 2 minutes each side, until golden brown and cooked through.
- Place cooked fish cakes on a cooling rack so they do not sweat while you finish the rest of the frying.
- Serve the fish cakes alongside the dipping sauce with extra lime wedges on the side and enjoy!