Name: Asian-style fish cakes with cucumber and carrot salad
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 400 gram (12½ ounces) firm white fish fillets; 1 large potato (300g), chopped coarsely; 1 green onion (scallions), sliced thinly; 1 clove garlic, crushed; 2 centimetre (¾-inch) piece fresh ginger (10g), grated; 1 small fresh thai red chilli (serrano), chopped finely; 1 egg white, lightly beaten; 1 lebanese cucumber (130g); 1 medium carrot (120g); 50 gram (1½ ounces) snow peas, trimmed; 1/2 cup loosely packed fresh coriander leaves (cilantro); 25 gram (¾ ounce) snow pea sprouts, trimmed; 1/4 cup (60ml) lime juice; 1 small fresh thai red chilli (serrano), chopped finely

Asian-style fish cakes with cucumber and carrot salad

With the stunning, fragrant flavours of ginger, chilli, coriander and lime, these juicy Asian fish cakes make a delicious and light meal.

Ingredients

400 gram (12½ ounces) firm white fish fillets

1 large potato (300g), chopped coarsely

1 green onion (scallions), sliced thinly

1 clove garlic, crushed

2 centimetre (¾-inch) piece fresh ginger (10g), grated

1 small fresh thai red chilli (serrano), chopped finely

1 egg white, lightly beaten

1 lebanese cucumber (130g)

1 medium carrot (120g)

50 gram (1½ ounces) snow peas, trimmed

1/2 cup loosely packed fresh coriander leaves (cilantro)

25 gram (¾ ounce) snow pea sprouts, trimmed

1/4 cup (60ml) lime juice

1 small fresh thai red chilli (serrano), chopped finely

Method

1.Lightly spray heated large non-stick frying panover medium heat; cook fish about 3 minutes each side or until just cooked. Flake with a fork.

2.Boil, steam or microwave potato until tender;drain. Mash potato in large bowl. Add fish; mash with fork until well combined. Stir in onion, garlic, ginger, chilli and egg white until well combined.

3.Using wet hands, shape mixture into 6 even-sized patties, refrigerate 10 minutes.

4.Meanwhile, to make cucumber and carrot salad, using a vegetable peeler, cut cucumber and carrot into thin ribbons. Combine cucumber, carrot, snow peas, coriander and sprouts in medium bowl. Pour over combined juice and chilli; toss to combine.

5.Cook patties, in batches, in same heated large frying pan over medium heat until browned both sides and heated through.

6.Serve fish cakes with salad and a squeeze of lime, if you like.

Fish cakes can be made ahead; store, covered, in the refrigerator. If you find the patties are too soft, use an egg ring to help them hold their shape while cooking.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy