INGREDIENTS:
2 cans tuna or salmon in brine, drained
1 cup of stale breadcrumbs
150g cooked soft White Star Super Maize Meal
5 spring onions, finely chopped
1 egg, lightly beaten
1 tsp (15ml) grated fresh ginger
1 green chilli, finely chopped (optional)
1 clove garlic, finely chopped
2 tbsp (30ml) chopped coriander
Seasoning
1 egg, lightly beaten
1 cup (250ml) Sasko flour
½ cup (125ml) sunflower oil
Wasabi Mayonnaise:
1 tbsp (15ml) Wasabi (or to taste)
125ml French style Mayonnaise
½ tsp (2.5ml) lime juice (or to taste) |
INSTRUCTIONS:
1. Mix all the fishcake ingredients together and season lightly
2. Using wet hands, form into little fish cakes and chill for 20 minutes in the fridge.
3. Beat the egg lightly in a shallow bowl.
4. Dust the fishcake in the flour and then dip into the egg and then back into the flour, making sure it is well coated. Repeat with the remaining fishcakes
5. Heat the oil in a large frying pan, and fry the fishcakes for about 3 minutes a side or until light and crispy.
6. Mix the wasabi, mayonnaise and lime juice together and serve with the hot fishcakes.
Spicy fishcakes are found throughout Asia and are usually served with a dipping sauce or fresh leaves that are wrapped around the fishcake before dipping.
Notes
These little fish cakes can also be made with cooked fresh fish. Just don't forget to up your seasoning. Mayonnaise is also such a versatile sauce that can take on lots of different flavours. For an Italian touch, add fresh herbs like chopped basil, or for a Mexican vibe, add chopped chilli and coriander. |
