Quick & Easy

Asian-style fish cakes

Serve these crispy Asian-style fish cakes with spicy dipping sauce for a tantalising starter or light meal. If you like the extra kick, add some more chilli.




1.Preheat grill (broiler) to high. Place fish on an oiled foil-lined tray; season with salt and pepper. Cook under grill for 12 minutes or until fish is just cooked through. Cool.
2.Boil, steam or microwave potatoes until tender; drain. Mash potatoes in a large bowl until smooth.
3.Flake cooled fish into mashed potato, continue mashing with fork until fish flakes are broken into smaller pieces.
4.Add green onion, garlic, ginger, chilli and egg to potato mixture; stir well to combine ingredients (mixture will be quite moist). Season. Divide mixture into 12 portions. Using damp hands, shape mixture into 7cm (2¾-inch) patties. Refrigerate 10 minutes.
5.Place breadcrumbs in a shallow bowl; gently coat patties in crumbs.
6.Meanwhile, make dressing. Combine all ingredients in a small bowl.
7.Heat oil in a large heavy-based frying pan over medium heat. Cook fish cakes, in two batches, for 4 minutes each side or until heated through and golden on both sides.
8.Serve fish cakes with dressing.

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