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Coriander-and-corn fish cakes

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

500 g steamed fish, flaked
2 beaten eggs
4 T flour
½ cup coconut milk
a small handful of coriander, chopped
270 g fresh corn kernels
6 – 8 spring onions, finely chopped
1–2 cloves garlic, crushed
1 chopped fresh chilli (optional)
flaky sea salt and freshly ground black pepper
about 120 g flour, lightly seasoned, for coating
2 eggs, beaten, for coating
sunflower or canola oil, for frying

For serving:

sweet potato and watercress mash
sweet chilli sauce

Method

Mix together all the ingredients for the fish cakes. Check seasoning.
Shape into small patties, then coat liberally with flour and dip in the beaten egg (the mixture will be loose, but the fl our and egg coating will hold the patties). The corn may cause the oil to splutter, so fry in a deep, heavy saucepan and shallow oil. Fry in batches over medium heat, until browned on both sides.
Serve with lime or lemon halves for squeezing, a mash of sweet potato and watercress, and some sweet chilli sauce.

Variation: Spike the mixture with some chopped fresh chillies.

Per serving: 2394kJ, 38g protein, 19g fat, 62g carbs