Serves: 6

Spicy Fish Cakes

FG 0 | CC 4



  • 1. Place the cod fillets, spring onions, chilli powder, Thai fish sauce, the zest and juice of 1 lime, and good handful of fresh coriander in a food processor and blend until smooth.
  • 2. Divide the mixture into 12 and shape into fish cakes.
  • 3. Place on a plate, cover and chill for 30 minutes.
  • 4. Heat a little oil in shallow pan and cook the fish cakes in batches for about 5 minutes turn and cook for further 3 minutes or until firm.
  • 5. Serve with sweet chilli sauce.