Tilapia Fishcakes

English_Rose's Note:

These fabulous fish cakes have a hint of spice and a crisp cornmeal crust.

• Total Time: 35 mins
• Prep Time: 25 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 lb tilapia fillet , poached, flaked
• 3 potatoes , boiled, roughly chopped
• 6 ounces arugula , finely chopped
• 1 garlic clove , finely chopped
• 1 red chili pepper , finely chopped
• 1 stalk lemongrass , finely chopped
• 1 lime, juice of
• 2 teaspoons ground coriander
• 2 teaspoons turmeric
• salt & freshly ground black pepper
• 1 tablespoon polenta
• sunflower oil , for frying

Directions:

1. Place all the ingredients, apart from the polenta and oil, into a large bowl and mix thoroughly.
2. Shape into palm sized patties and coat each side with polenta.
3. Heat the oil in a frying pan over a medium heat and fry the fish cakes, a few at a time, for 3-4 minutes on each side, until golden brown. Drain on kitchen paper and serve immediately.