Crunchy, spicy fishcakes from Georgina Hayden.
Ingredients
- 3 cm piece of ginger peeled
- 1 garlic clove peeled
- 4 spring onions trimmed and finely chopped
- ½ bunch coriander a few leaves reserved and the rest finely chopped
- 2-3 bird’s eye chillies finely chopped (seeds removed if you like)
- 2 x 110g tins mackerel
- 1 x 145g tin crabmeat
- 1 tbsp fish sauce
- 1 tsp caster sugar
- 1 large egg beaten
- 50 g fine panko breadcrumbs
- 2 limes
- 160 g mayonnaise
- 400-600 ml vegetable oil for frying
Servings:
Instructions
- Finely grate the ginger and garlic into a large bowl. Add the spring onion, chopped coriander and chilli. Drain the mackerel and crabmeat, and add to the bowl. Add the fish sauce and sugar, and mix everything together. Mix in the egg and breadcrumbs.
- Finely grate the zest of one of the limes into the mayonnaise, squeeze in its juice and mix.
- Pour enough oil into a large frying pan to coat the base by 1cm. Fry large spoonfuls of the mixture for 3-4 minutes on each side, until golden. Drain on kitchen paper.
- Serve scattered with the remaining coriander leaves, alongside the lime mayo, with the second lime cut into wedges for squeezing.
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