Ingredients
Fish Cakes
Potatoes (either sweet or white variety)
Tablespoon fresh finely chopped Coriander
400g can of Tuna (You could use a quality salmon if preferred)
2 eggs
Breadcrumbs
1 tspn Chilli powder
Salt and Cracked Pepper
EVOO
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Makes 12
Boil or steam potatoes until soft and proceed to mash (approximately 20-30 minutes). Add the tuna coriander, chilli powder, salt and pepper and fold in until well combined.
Let the mixture cool in the fridge. Once cool, make round cakes (around the size of a golf ball) then roll in egg followed by breadcrumbs. Repeat until all mixture is used.
To cook the fishcakes pour a generous amount of EVOO into a skillet or pan and once hot, shallow fry the cakes for a few minutes on each side or until browned – flattening slightly with a pan/egg flip.
Dipping Sauce
I tbs of Thai Fish Sauce
3 tbs Lime Juice
2 tbs fresh Coriander
2 tspn fresh red chilli finely diced.
3 tspn Brown Sugar
Combine all ingredients and stir until sugar dissolves.
Serve fish cakes on fresh rocket and chilli with lime wedges and dipping sauce.
Match with Deakin Estate Sparkling Brut NV as a tasty entrée.
Recipe by PeonyChef
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