Coriander-and-corn fish cakes

Coriander-and-corn fish cakes

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  • 4
  • Easy
  • Pescatarian
  • 20 minutes
  • 20 minutes
  • Chamonix Chardonnay 2005


  • 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

Cooking Instructions

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

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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