This is a really quick-and-easy recipe. The recipe makes roughly 35 medium sized fish cakes. Once cooked, they can be frozen for up to one month.
- 900g fresh white fish (only use frozen fish if necessary)
- 1x 5cm stick of fresh ginger, peeled and grated.
- 3 limes, zested and juiced
- 1 Teaspoon ground coriander
- ½ Teaspoon dried chilli flakes
- 3 egg whites (do not use yolks or the mixture will separate)
- 3 Teaspoon fish sauce
- 1 cup fresh coriander, roughly chopped
- 1 Lime halved for garnish
- ¼ cup coriander for garnish
- Sweet chilli sauce for dipping
Add all the ingredients into a large bowl and stir until roughly mixed. Transfer the fish mixture into a high-speed food processors and blend until well combined. Depending on the size of your food processor, you may want to do this step in 2 or 3 stages. The blended mixture should resemble a glue-like consistency.
Place a non-stick pan frying pan on a medium heat. Add a teaspoon of pure butter (no margarine) or alternatively, coconut oil. Note that the coconut oil will alter the taste of the fishcakes to a slightly more sweet, coconut, flavour.
Scoop a heaped tablespoon of the fish mixture into the pan and press flat gently. Repeat with 4 or 5 fishcakes in the pan. Grill golden brown on both sides.
Serve with a garish of lemon wedges, fresh coriander and sweet chilli sauce.
This recipe is equal to 2 small protein bars: