Recipe by Zoe
This is one too good to keep to myself. It comes from a Tesco Herb of the Month promotion on coriander. It is a really nice and easy way to do fish cakes.
Top Review by mianbao
Perhaps in trying to make something special I failed because the flavor of the fish I used was too delicate. I used red snapper, and it was completely drowned out by the flavor of the coriander/cilantro. Other than using dried, rather than fresh bread crumbs, and adjusting the amount, I followed the recipe strictly. This would be a lot less trouble and might even taste better if you just used water-pack tuna or some other fish with a comparatively strong flavor.
- 250 g fish, poached then flaked
- 125 g fresh breadcrumbs
- 2 tablespoons mayonnaise
- 1 egg
- 1 package fresh coriander, chopped
- 1 pinch cayenne pepper
- 1 pinch salt
- 2 tablespoons sesame seeds
- 2 tablespoons olive oil
- 1 tablespoon butter
- sweet chili sauce, to serve
Directions See How It's Made
- Put the cooked flaked fish into a bowl and add half of the breadcrumbs, mayonnaise, beaten egg, coriander, cayenne and salt.
- Mix everything lightly together and roll into 12 small balls, flatten slightly and then leave to stand for at least 10 minutes.
- Mix the sesame seeds with the remaining breadcrumbs.
- Brush the fish cakes lightly with milk and dip into the breadcrumb mixture.
- Melt the butter in a frying pan with the olive oil and cook the fish cakes for about 2 minutes on each side until golden and warmed through.
- Serve on a bed of salad leaves with sweet chilli sauce on the side.