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.