Asian fish cakes with chilli mayonnaise

Asian fish cakes with chilli mayonnaise

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  • 500 g fillet of hake
  • 1 chopped chilli
  • 2 crushed cloves garlic
  • 1 x 5 cm piece ginger, grated
  • ½ cup coriander
  • 2 T hot oil
  • 3 red chillies
  • 2 T olive oil
  • Mayonnaise

Cooking Instructions

Preheat the oven to 180°C. Skin and debone a fillet of hake, then chop the fish and place in a blender along with chopped chilli, crushed cloves garlic, piece ginger, grated, coriander and seasoning. Pulse until combined but still chunky.

Remove from the blender and mould into fish cakes. Pan-fry in hot oil until golden (about 2 minutes on each side) then finish in the oven for 5 to 7 minutes until cooked through. Blend red chillies with olive oil, fold through good-quality mayonnaise and serve with the fish cakes.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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