Asian fish cakes with chilli mayonnaise
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- Abigail Donnelly
- 4
- Easy
- Carb Conscious Dairy free
- 5 to 7 minutes
- Buy Ingredients Here
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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.
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