Lemongrass & Ginger Fishcakes
A spicy fragrant twist on my Vietnamese fish cakes!
Posted by Cat Morley
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You Will Need (13 things)
- 250 g White Fish
- 2 cloves Garlic
- 1 Stalk Lemongrass
- ½ in piece of Ginger
- Small handful of Dill
- Small handful of Thai Basil
- Small handful of Mint
- ½ Lime
- 2 tbsp Flour
- 1 tsp Toasted Sesame Oil
- 1 tsp Soy Sauce
- Olive Oil
- Sweet Chilli Sauce to serve
Steps (5 steps, 20 minutes)
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1
Chop the garlic, lemongrass and herbs. Pop in the blender and grate in the ginger and zest of the lime.
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2
Blend until all the ingredients and fine and then add then add the sesame oil, soy sauce and squeeze in the juice from the lime.
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3
Add the fish and flour and pulse to combine.
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4
Squeeze the mixture into 6 round flat patties and fry on either side with a little olive oil until golden.
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5
Serve with sweet chilli sauce.