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Name: Spicy Fish Cakes with Sweet Chilli Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 pk MAGGI Creamy Seafood Soup; 1 tb MAGGI Chilli Sauce; 1 spring onion Finely chopped; 1 ts MAGGI Garlic Stock Powder; 2 tb Sugar; 1/2 Red pepper finely chopped; 600 g White fish fillets; 1 clove Garlic crushed; 2 Spring onions sliced; 1/4 c White wine vinegar; 1 tb MAGGI Chilli Sauce (1 to 2); 2 tb Lemon juice; 1/2 c Dried breadcrumbs; 3 tb Oil (up to 4); 1/2 Red pepper chopped; 2 tb fresh coriander Chopped; 2 tb MAGGI Coconut Milk Powder; 1 ts Lemon Rind grated

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INGREDIENTS

1 pk MAGGI Creamy Seafood Soup
1 tb MAGGI Chilli Sauce
1 spring onion ; Finely chopped
1 ts MAGGI Garlic Stock Powder
2 tb Sugar
SWEET CHILLI SAUCE
1/2 Red pepper ; finely chopped
600 g White fish fillets
1 clove Garlic ; crushed
2 Spring onions ; sliced
1/4 c White wine vinegar
1 tb MAGGI Chilli Sauce ; (1 to 2)
2 tb Lemon juice
1/2 c Dried breadcrumbs
3 tb Oil ; (up to 4)
1/2 Red pepper ; chopped
2 tb fresh coriander ; Chopped
2 tb MAGGI Coconut Milk Powder
FISH CAKES
1 ts Lemon Rind ; grated

Servings

INSTRUCTIONS

Fish Cakes: Place all the ingredients, except the breadcrumbs oil and sweet chilli sauce, in a food processor. Process until the mixture is almost smooth. (Avoid over-processing). Shape the mixture into 8 fish cakes. Coat each one with breadcrumbs. If time permits, chill the fish cakes for 10 minutes. Heat the oil in a frying pan. Add the fish cakes. Cook over a moderate heat for 6-10 minutes or until golden brown and cooked through. Turn once. Serve with the sauce. Sweet Chilli Sauce: Combine white wine vinegar, sugar, chilli sauce, lemon juice and MAGGI Garlic stock powder in a saucepan. Stir over moderate heat until the sugar dissolves, then simmer for 2 minutes. Cool. Stir in red pepper, spring onion. NOTES : Makes 8

NOTES

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Spicy Fish Cakes with Sweet Chilli Sauce

1 pk MAGGI Creamy Seafood Soup
1 tb MAGGI Chilli Sauce
1 spring onion Finely chopped
1 ts MAGGI Garlic Stock Powder
2 tb Sugar
 SWEET CHILLI SAUCE
1/2 Red pepper finely chopped
600 g White fish fillets
1 clove Garlic crushed
2 Spring onions sliced
1/4 c White wine vinegar
1 tb MAGGI Chilli Sauce (1 to 2)
2 tb Lemon juice
1/2 c Dried breadcrumbs
3 tb Oil (up to 4)
1/2 Red pepper chopped
2 tb fresh coriander Chopped
2 tb MAGGI Coconut Milk Powder
 FISH CAKES
1 ts Lemon Rind grated

Fish Cakes:    Place all the ingredients, except the breadcrumbs oil and sweet chilli  sauce, in a food processor.    Process until the mixture is almost smooth. (Avoid over-processing).    Shape the mixture into 8 fish cakes.    Coat each one with breadcrumbs.    If time permits, chill the fish cakes for 10 minutes.    Heat the oil in a frying pan. Add the fish cakes. Cook over a moderate heat  for 6-10 minutes or until golden brown and cooked through. Turn once.    Serve with the sauce.    Sweet Chilli Sauce:    Combine white wine vinegar, sugar, chilli sauce, lemon juice and MAGGI  Garlic stock powder in a saucepan.    Stir over moderate heat until the sugar dissolves, then simmer for 2  minutes. Cool.    Stir in red pepper, spring onion.        NOTES : Makes 8

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Nutrition

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Serving Size: 1 Serving (1091g)
Recipe Makes: 1

Calories: 1664
Calories from Fat: 699 (42%)

Amt Per Serving		% DV

	Total Fat 77.6g	103 %
	Saturated Fat 11.4g	57 %
	Monounsaturated Fat 41.8g
	Polyunsanturated Fat 17.9g
Cholesterol 360mg		111 %
Sodium 525.3mg		18 %
Potassium 2445mg		64 %
Total Carbohydrate 113.8g		33 %
	Dietary Fiber 6.1g	24 %
	Sugars, other 107.7g
Protein 121.2g		173 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 1664

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