Asian fish cakes with chilli mayonnaise
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 5 to 7 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 2 x 500 g hake fillets
- 1 chilli, finely chopped (optional)
- 2 garlic cloves, finely chopped
- 25 g fresh ginger, grated
- coriander leaves
- 250 ml sunflower oil
- 2 red chilli, finely chopped
- 3 Tbsp olive oil, to drizzle
- 125 ml good-quality mayonnaise
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Cooking Instructions
- Pre-heat the oven to 180°C.
- Skin and de-bone a fillet of hake, then chop the fish and place in a blender along with the chopped chilli, garlic, ginger, coriander and seasoning. Pulse until combined but still chunky.
- Remove from the blender and mould into fish cakes. Pan-fry in hot sunflower oil until golden (about 2 minutes on each side) then finish in the oven for 5 to 7 minutes until cooked through.
- Blend the red chillies with the olive oil, fold through the good-quality mayonnaise and serve with the fish cakes.
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