See Also: Fishcakes(recipes)
Fishcakes with tartare sauce(recipes)
Thai-style fishcakes(recipes)
Thai fishcakes served with Thai cucumber salad(recipes)

Fishcakes (recipes)








Makes 15



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



500g/1lb 2oz fish fillets, skinned1½ tsp ground cumingood pinch chilli powdersalt3 cloves garlic, crushed1 free-range egg, beaten lightly½-1 preserved lemon, chopped finely (optional)handful chopped flatleaf parsley or coriander, or a mix of bothabout 5 tbsp plain flourolive oil, for deep-frying1 lemon, cut into wedges, to garnish



Method



1. Cut the fish fillets into pieces and put them into a food processor with the spices, salt, garlic, egg, preserved lemon and herbs. Process for about five seconds only, until the ingredients are finely chopped and well mixed. It is important not to let it turn into a paste.2. Sprinkle the flour onto a plate. Wet your hands, take a lump of the fish mixture the size of a small egg, roll it into a ball, and flatten it. Do the same with the rest of the mixture, then turn the fishcakes in the flour to cover them all over.3. Heat the oil in a deep, heavy-bottomed pan. It is ready when a breadcrumb that is dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)4. Shallow-fry the cakes in the hot oil until browned, turning them over once. Lift them out and drain on kitchen towels. 5. Serve hot or cold, accompanied by lemon wedges.