Spicy fish cakes with sweet chilli sauce

1 servings

Ingredients

Quantity Ingredient
600 grams White fish fillets
1 pack MAGGI Creamy Seafood Soup Mix
2 Spring onions; sliced
1 Garlic clove; crushed
2 tablespoons Chopped fresh coriander
1 teaspoon Grated lemon rind
2 tablespoons MAGGI Coconut Milk Powder
1 tablespoon MAGGI Chilli Sauce
½ Red pepper; chopped
½ cup Dried breadcrumbs
3 tablespoons Oil; (3 to 4)
¼ cup White wine vinegar
2 tablespoons Sugar
1 tablespoon MAGGI Chilli Sauce; (1 to 2)
2 tablespoons Lemon juice
1 teaspoon MAGGI Garlic Stock Powder
½ Red pepper; finely chopped
1 Finely chopped spring onion

Directions

FISH CAKES

SWEET CHILLI SAUCE

Fish Cakes:

Place all the ingredients, except the breadcrumbs oil and sweet chilli sauce, in a food processor.

Process until the mixture is almost smooth. (Avoid over-processing).

Shape the mixture into 8 fish cakes.

Coat each one with breadcrumbs. If time permits, chill the fish cakes for 10 minutes.

Heat the oil in a frying pan. Add the fish cakes. Cook over a moderate heat for 6-10 minutes or until golden brown and cooked through. Turn once.

Serve with the sauce.

Sweet Chilli Sauce:

Combine white wine vinegar, sugar, chilli sauce, lemon juice and MAGGI Garlic stock powder in a saucepan.

Stir over moderate heat until the sugar dissolves, then simmer for 2 minutes. Cool.

Stir in red pepper, spring onion.

Converted by MC_Buster.

NOTES : Makes 8

Converted by MM_Buster v2.0l.

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