Name: Fish and coriander cakes
Cook time: 30 min
Total time: 30 min
Ingredients: 400 gram boneless white fish fillets, coarsely chopped; 1 tablespoon lime juice; 1 tablespoon fish sauce; 2 clove garlic, quartered; 4 centimetre (20g) piece fresh ginger, coarsely chopped; 1 fresh long red chilli, coarsely chopped; 3 green onions, coarsely chopped; 2 tablespoon finely chopped fresh coriander; 1 cup (70g) stale breadcrumbs; 1/4 cup (60ml) peanut oil; sweet chilli sauce, to serve

Ingredients

400 gram boneless white fish fillets, coarsely chopped

1 tablespoon lime juice

1 tablespoon fish sauce

2 clove garlic, quartered

4 centimetre (20g) piece fresh ginger, coarsely chopped

1 fresh long red chilli, coarsely chopped

3 green onions, coarsely chopped

2 tablespoon finely chopped fresh coriander

1 cup (70g) stale breadcrumbs

1/4 cup (60ml) peanut oil

sweet chilli sauce, to serve

Method

1.Blend or process fish, juice, sauce, garlic, ginger and chilli until combined.

2.Using hands, combine fish mixture in a medium bowl with onion, coriander and breadcrumbs. Shape level tablespoons of fish mixture into patty-shaped cakes.

3.Heat oil in large non-stick frying pan; cook cakes, in batches, over medium heat, until cooked through. Drain on absorbent paper. Serve cakes with sweet chilli sauce, if desired.

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.

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