A good fish cake, with the right texture and the right flavour is something to behold. I prefer small, mini fish cakes as they are an ideal starter/finger food/hors doeuvre.An important aspect of good fish cakes is the sauce that they are accompanied by. A sweet and sour, tart sauce usually goes well and accentuates the taste as a whole. Add chillies and coriander to the sauce and gourmet is the word you're looking for.
Ingredients:
Line fish or haddock - chopped
Coriander - chopped
Fish oil/Sauce
Red curry paste
Salt and pepper
x1 Egg
Dash of soy sauce
Mix all ingredients and make small little patties/balls, set aside and heat oil in pan. On a medium heat, fry fish cakes on both sides and serve with dipping sauce
Dipping sauce: (mix all ingredients)
Coriander - chopped
Splash of rice vinegar
A couple pinches of sugar
A big dash of soy sauce
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