16 March 2021 |
Raidis Estate, Raidis Recipes |
Raidis Estate
Fish cakes for the win

Trying to get some more omega 3 into the smaller members of your family but have a fight on your hands with getting them to commit to a piece of fish?
Fish cakes are a delicious meal for a weeknight dinner and a great way to get seafood into the kids in a way that they enjoy.
These fish cakes pair perfectly with our Rosé for the big kids of the household.
Enjoy.
What you’ll need:
500g gram firm fish fillets, coarsely chopped
1/2 cup fresh coriander leaves
35g (1/4 cup) cornflour
2 tablespoons fish sauce
1 tablespoon sweet chilli sauce
1 egg, lightly whisked
3 green shallots, ends trimmed, finely chopped
50g green beans, finely chopped
80ml (1/3 cup) vegetable oil
Lime wedges, to serve
Sweet chilli sauce, extra, to serve
Herb & peanut salad
50g Asian salad mix
1/2 cup fresh coriander leaves
2 tablespoons roasted peanuts, chopped
2 tablespoons olive oil
2 teaspoons fresh lime juice
Method:
Place the fish in a food processor and process until smooth. Add the coriander, cornflour, fish sauce, sweet chilli sauce and egg, and process until well combined.
Transfer the fish mixture to a large bowl. Add the shallot and beans and stir until well combined. Heat the oil in a large frying pan over medium heat. Place 4 egg rings in the pan.
Divide the fish mixture into 8 equal portions. Press 1 portion into each egg ring. Cook for 4 minutes on each side or until golden brown. Transfer to a plate lined with a paper towel. Repeat with the remaining fish mixture, reheating the pan between batches.
Meanwhile, to make the herb & peanut salad, place the Asian salad mix, coriander, peanuts, oil and lime juice in a large bowl and gently toss until just combined.
Divide the fish cakes and salad among serving plates. Serve with lime wedges and extra sweet chilli sauce.