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Asian fish cakes with chilli mayonnaise

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Asian fish cakes with chilli mayonnaise

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 5 to 7 minutes

Ingredients

500 g fillet of hake
1 chopped chilli
2 crushed cloves garlic
1 x 5 cm piece ginger, grated
½ cup coriander
2 T hot oil
3 red chillies
2 T olive oil
Mayonnaise

Method

1. Preheat the oven to 180°C. Skin and debone a fillet of hake, then chop the fish and place in a blender along with chopped chilli, crushed cloves garlic, piece ginger, grated, coriander and seasoning. Pulse until combined but still chunky.

2. Remove from the blender and mould into fish cakes. Pan-fry in hot oil until golden (about 2 minutes on each side) then finish in the oven for 5 to 7 minutes until cooked through. Blend red chillies with olive oil, fold through good-quality mayonnaise and serve with the fish cakes.