These were really delicious - next time we make them we are going to try them with crab meat instead Recipe: 500 grams white boneless fish fillets Zest Of 1 Lemon 2 tsp Olive Oil 1/2 Small Red Onion, finely chopped 2 tbsp Fresh Coriander, finely chopped 1 tbsp Mayonnaise 1 Free Range Egg, lightly beaten 2 tsp Lemon Juice 1/2 tsp Paprika 1/4 tsp Cayenne Pepper 1/2 cup Dried Breadcrumbs Vegetable Oil, for frying Preheat oven to 180˚C or 160˚C fan. Place fish fillets on a baking tray lined with baking paper. Sprinkle with half the lemon zest and season with salt and pepper. Drizzle with olive oil and cook in oven for 10-12 mins, until opaque and just cooked through, depending on the thickness of the fillet. Remove from oven and cool. In a large bowl, combine red onion, coriander, mayonnaise, egg, remaining lemon zest, lemon juice, paprika and cayenne pepper. Mix until well combined. Break fish fillets into large flakes and add to bowl. Add breadcrumbs and season with salt and pepper. Mix gently until well combined. Roll mixture into 8 balls, press into 1½ cm-thick patties and place on a tray lined with baking paper. Cover and chill for at least 1 hr. Heat enough oil to come up to 3mm in a large, heavy-based frying pan over high heat. Working in 2 batches, fry fish cakes for 4 mins on each side, or until browned. Drain on paper towels and keep covered with foil while cooking the second batch. Enoy!
Posted on: Sun, 14 Dec 2014 14:50:15 +0000
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