Place the skinned fish in a lightly greased steamer and steam gently until cooked. Remove the steamer from the hob (stovetop) but leave the fish on the steaming tray until cool.
When the fish is cool, crumble it coarsely into a large bowl, using a fork. Mix in the mashed potatoes.
Add the spring onions, chillies, crushed ginger, chopped coriander and mint, and one of the eggs. Mix well and season to taste with salt and pepper.
Shape into cakes. Beat the remaining egg and dip the cakes in it, then coat with the breadcrumbs.
Heat the oil and fry the cakes until brown on all sides. Serve as an appetizer or as a side dish, with the lemon wedges and chilli sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (26g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 1 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0.5mg||0 %|
|Sodium 711.6mg||25 %|
|Potassium 57.5mg||2 %|
|Total Carbohydrate 1.7g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.4g|
|Protein 0.6g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 9
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