Cod Cakes with Cucumber And Red Pepper Chutney
Try this Cod Cakes with Cucumber And Red Pepper Chutney recipe, or contribute your own.
"This was a great recipe. I ate the cakes only with the chutney (so I don't know how they taste without it), but the chutney was incredible with it. It's a lot of bowls in the kitchen but well worth the time and mess. Easy but not fast recipe. "- atoljan
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|; excess moisture|
|400 gCod fillets; skinned and cut|
|2 garlic; finely chopped|
|1 tbFish sauce|
|; into cubes (13oz)|
|2 tsFresh coriander; finely|
|; ginger, grated|
|3 tbSunflower oil|
|3 tbPlain flour|
|6 Salad onions; finely chopped|
|1 smCarrot; grated, dry off|
|2 Cm; (1 inch) fresh root|
|1 tsGrated lime zest|
Cod Cakes with Cucumber And Red Pepper Chutney Preparation
MMMMM----------------------FOR THE CHUTNEY--------------------------- 4 tb White wine vinegar 1 tb Sugar 1 sm Cucumber; cut into small -dice 1 Red pepper; deseeded and cut ; into dice 1 tb Fresh mint; finely chopped 1 tb Lime juice 3 Salad onions; cut into -diagonal ; slices For the fish cakes, place the fish, fish sauce, sugar, coriander, paprika, lime zest, garlic, ginger and salad onions into a blender or liquidiser and process until smooth. Add the grated carrot. Divide the mixture into eight pieces and shape into patties. Lightly roll each fish cake in flour. Heat the oil in a large frying or griddle pan and cook gently for approximately 5-7 minutes on each side until golden brown and cooked through. For the chutney, place all the ingredients into a pan and cook gently for 20 minutes. Serve the fish cakes warm with the chutney. NOTES : Fish cakes with a difference, the cucumber and red pepper chutney adds a delicious spiciness to the fish.
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