Fish Cakes

Put it all in the food processor fish cakes

So you could call these fish balls (thanks to the shape I chose to make them and their Asian-like-influence), but ultimately they're a finer textured fish cake. I love me some hand-chopped fish cakes, where you can actually see the flakes of fish, however, I wanted to make these closer to the ones I have experienced in Thailand and Hong Kong. 

Fish cakes are a delicious and versatile snack or meal – you can make them with any fish that tickles your fancy (I like to choose SASSI green-listed – that way I know it has been responsibly sourced), combine it with just about anything and eat them all year round. 

I like to serve my fish cakes with rice or quinoa, drizzle over lots of the fresh minty sauce and enjoy.

Asian Style Fish Cakes with Mint and Pine Nut Sauce

Note: Lemons in season tend to be far juicier than out of season citrus - so if you are making this recipe in winter when citrus fruits are plump and juicy, perhaps reduce the amount of lemon of up the amount of cornflour by a tablespoon.

Mint and Pine Nut Sauce

Full view Asian Fish Cakes with Mint and Pine Nut Sauce

dog with fish cakes and sauce

close up of mint and pine nut sauce

_ Fish Cakes

Ingredients

Hake and Fennel Fish Cakes

With mint and pine nuts

Makes: 12

 

For Fish Cakes

450g Hake Fillet, roughly chopped

½ fennel bulb & fronds, roughly chopped

2 small red onions, roughly chopped

6 spring onions

Small handful mint

1/2 lemon, juice & zest

1 teaspoon maple syrup (not very Asian I know but so delicious in this)

Salt and pepper

1-2 tablespoons corn flour

Vegetable oil for frying

 

Sauce to serve

50g pine nuts toasted

1 spring onion, finely sliced

Small handful mint, finely chopped

1 lemon, juice & zest

Extra virgin olive oil

Place the fennel bulb, fennel fronds, red onion, spring onion in the food processor and blitz until fine. The reason I do the vegetables first is to ensure they will process finely and do not get stuck together with the fish.

Add the mint and pulse. Add the fish and pulse until fine. Finally, add the maple syrup, lemon zest and juice, corn flour and salt and pepper.

Roll into desired fish cake sizes and then place in the fridge for 30 minutes to chill. Cover the bottom of a frying pan with a shallow layer of vegetable oil.  Fry the fish cakes on a medium-high heat until golden on all sides.

Crush the pine nuts, mint, spring onion and zest in a pestle and mortar. If you do not have a pestle and mortar simply chop. Squeeze in a little lemon juice and finish with olive oil. Spoon over the fish cakes and serve.

Tip: I find it best to always fry fish in a non-stick pan, as fish is rather delicate and sticks to a standard frying pan.

February 28.