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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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|Serving Size: 1 Serving (1091g)|
|Recipe Makes: 1|
|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 %|
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Calories per serving: 1664
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