Aromatic Fish Cakes

Ingredients

• 1/2 cup finely chopped coriander
• 500 g minced fish (I used equal portions of deep sea cod and hake.)
• 1 tsp kafir lime zest (you can use lime or lemon zest too.)
• 1 tsp salt & pepper
• 1.5 tbsp cooking sake
• 1 tbsp fish sauce
• 1 tbsp grated ginger (I used a microplane.)
• 1 grated carrot (I used a microplane.)
• 1/2 cup corn flour
• 1/2 cup diced leek (white part)
• 4 cups semolina flour
• rice bran oil

Steps

1. Place all the ingredients in a large mixing bowl (besides the semolina flour).
2. Using your bare hands or with cooking gloves, give the mixture a very thorough mix. This recipe works best if it is made the night before serving, It allows the flavours to fuse together.
3. When it is time to serve the fish cakes, pre-heat a large fry pan with oil (I use rice bran oil).
4. In a bowl add semolina flour.
5. Using your bare hands or cooking gloves take your mixture and roll it into balls, then coat it in the semolina flour before placing it into the fry pan. Use a fork to gently flatten the balls. Let it cook for at least 5 minutes each side to ensure it becomes golden brown.
6. I serve the fish cakes on lettuce cups. When I serve it to adults I add a dash of sweet chilli sauce - Yum!