FISH CAKES
600 g White fish fillets
1 pk MAGGI Creamy Seafood Soup
-Mix
2 Spring onions; sliced
1 Garlic clove; crushed
2 tb Chopped fresh coriander
1 ts Grated lemon rind
2 tb MAGGI Coconut Milk Powder
1 tb MAGGI Chilli Sauce
1/2 Red pepper; chopped
1/2 c Dried breadcrumbs
3 tb Oil; (3 to 4)
-SWEET CHILLI SAUCE-
1/4 c White wine vinegar
2 tb Sugar
1 tb MAGGI Chilli Sauce; (1 to 2)
2 tb Lemon juice
1 ts MAGGI Garlic Stock Powder
1/2 Red pepper; finely chopped
1 Finely chopped spring onion
Fish Cakes:
Place all the ingredients, except the breadcrumbs oil and sweet chilli
sauce, in a food processor.
Process until the mixture is almost smooth. (Avoid over-processing).
Shape the mixture into 8 fish cakes.
Coat each one with breadcrumbs.
If time permits, chill the fish cakes for 10 minutes.
Heat the oil in a frying pan. Add the fish cakes. Cook over a moderate heat
for 6-10 minutes or until golden brown and cooked through. Turn once.
Serve with the sauce.
Sweet Chilli Sauce:
Combine white wine vinegar, sugar, chilli sauce, lemon juice and MAGGI
Garlic stock powder in a saucepan.
Stir over moderate heat until the sugar dissolves, then simmer for 2
minutes. Cool.
Stir in red pepper, spring onion.
Yields
1 servings