Asian-style fish cakes | Women's Weekly Food
Serve these crispy Asian-style fish cakes with spicy dipping sauce for a tantalising starter or light meal. If you like the extra kick, add some more chilli.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 800 grams (1½ pounds) firm white fish fillets
- 3 medium potatoes (600g), chopped coarsely
- 2 green onions (scallions), sliced finely
- 1 clove garlic, crushed
- 1 tablespoon finely grated fresh ginger
- 1 small red chilli, chopped finely
- 1 egg, beaten lightly
- 1 1/2 cup (110g) panko (japanese) breadcrumbs
- 1/2 cup (125ml) olive oil, for frying
- Dressing
- 2 tablespoons mirin
- 1/3 cup (80ml) soy sauce
- 2 tablespoons fish sauce
- 2 small red chillies, seeded, chopped finely
- 1/3 cup (80ml) lime juice
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