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CRISPY FRESH FISH CAKES

September 10, 2018

 

 

When you have a husband who fishes lots, you get the joy of having the fridge sporadically full of LOTS of fresh fish. What I love to do then is to make fish cakes and stock up the freezer so they are ready to whip out and fry up in a flash. So make sure you prepare a decent amount and freeze a portion of them before cooking for enjoying later on!

 

Ingredients:  (vary depending on what you like and have available):

  • Fish fillets (skinned and boned) - I did not measure out the amount!

  • Herbs and spices of your choice such as:

    • Shallots (finely chopped)

    • Onion (super finely chopped)

    • Fresh chillies (finely chopped)

    • Coriander (finely chopped)

    • Dill (finely chopped)

    • Chives (finely chopped)

  • Turmeric paste

  • Black pepper

  • Garlic powder

  • Dash or two of olive oil

  • Dash of fish sauce

 

Method:

Place fish fillets in a food processor and blend till minced fine.  Add herbs and spices and onion in the food processor and blend together with the fish briefly.  Form little patties by spooning out the fish and spice mix. Coat gently in white or black sesame seeds, and then fry up on a hot pan briefly till cooked through. Serve up immediately with a side salad or cooked vegetables and a home made aioli sauce! For Freezing: Any raw left over fish and spice mix can be formed into little patties and coated with seeds and then placed in a small zip lock bag next to each other (or separated by a sheet of baking paper). These can then be pulled out, thawed out and fried as needed.

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