Fish and coriander cakes

  • 30 mins cooking
  • Makes 24 Item
  • Print


Fish and coriander cakes
  • 400 gram boneless white fish fillets, coarsely chopped
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 2 clove garlic, quartered
  • 4 centimetre (20g) piece fresh ginger, coarsely chopped
  • 1 fresh long red chilli, coarsely chopped
  • 3 green onions, coarsely chopped
  • 2 tablespoon finely chopped fresh coriander
  • 1 cup (70g) stale breadcrumbs
  • 1/4 cup (60ml) peanut oil
  • sweet chilli sauce, to serve


Fish and coriander cakes
  • 1
    Blend or process fish, juice, sauce, garlic, ginger and chilli until combined.
  • 2
    Using hands, combine fish mixture in a medium bowl with onion, coriander and breadcrumbs. Shape level tablespoons of fish mixture into patty-shaped cakes.
  • 3
    Heat oil in large non-stick frying pan; cook cakes, in batches, over medium heat, until cooked through. Drain on absorbent paper. Serve cakes with sweet chilli sauce, if desired.

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