Fish Cakes

I founs this delicious recipe for fish cakes at Elana's Pantry. I lover her recipes. I didn't have any shrimps (in Australia we call them prawns and no we don't put shrimps on the Barbi we put prawns. Damn that Hoges!) but I did have two Basa fillets in my freezer so decided to use those instead. Basa Fillets are so easy to get from Woolies and nice and cheap too.

Make sure to read the recipe to the end and not make the mistake I did. Instead of coating the fish cakes in the almond meal I added it in with all the other ingredients! A silly mistake. They still taste great but would have been good to make the recipe the way it's was meant to be.

I also changed around a few of the other ingredients as I didn't have them or didn't know what they were. Cilantro? Hmm not sure.  Honey in fish cakes - I don't think so. But you can add 1 tablespoon of honey if you choose. 

Alongside this fish cake recipe I boiled up cauliflower and broccoli for about 4 minutes and poured a delicious homemade vinaigrette over them. Delicious.

Fish Cakes

Ingredients
300gms or 2 Basa fillets
1/2 small red capsicum, finely chopped
1 clove garlic, minced
1/2 onion, thinly sliced
1 tablespoon lemon juice, freshly squeezed
½ teaspoon sea salt
¼ teaspoon dried chili
1 egg
½ cup blanched almond flour
Olive oil spray for sauteing

Method
Place fish in food processor, pulse until finely chopped.

In a large bowl, combine chopped fish, capsicum, garlic, onion, lemon juice, salt, chili and egg.

Form mixture into 1.5cm thick patties, dip each in almond flour, coating thoroughly.

In a large skillet, over medium heat, warm 1 tablespoon oil.

Add 3 patties to the skillet and cook about 5 minutes per side, until browned; remove and place on paper towel lined plate.

I found the fishcakes adsorbed all the oil leaving nothing on the pan so sprayed the pan with olive oil when I turned them and when I put the next batch on.

Repeat with remaining cakes

Makes 7 cakes