Quick & Easy

Asian-style fish cakes with cucumber and carrot salad

With the stunning, fragrant flavours of ginger, chilli, coriander and lime, these juicy Asian fish cakes make a delicious and light meal.
asian-style fish cakes with cucumber and carrot salad



1.Lightly spray heated large non-stick frying panover medium heat; cook fish about 3 minutes each side or until just cooked. Flake with a fork.
2.Boil, steam or microwave potato until tender;drain. Mash potato in large bowl. Add fish; mash with fork until well combined. Stir in onion, garlic, ginger, chilli and egg white until well combined.
3.Using wet hands, shape mixture into 6 even-sized patties, refrigerate 10 minutes.
4.Meanwhile, to make cucumber and carrot salad, using a vegetable peeler, cut cucumber and carrot into thin ribbons. Combine cucumber, carrot, snow peas, coriander and sprouts in medium bowl. Pour over combined juice and chilli; toss to combine.
5.Cook patties, in batches, in same heated large frying pan over medium heat until browned both sides and heated through.
6.Serve fish cakes with salad and a squeeze of lime, if you like.

Fish cakes can be made ahead; store, covered, in the refrigerator. If you find the patties are too soft, use an egg ring to help them hold their shape while cooking.


Related stories