Ingredients

The following ingredients have 108 Servings
  • 1 lb Fish
  • 1/2 cup Onion (chopped)
  • 1 tbsp Garlic (minced)
  • 1 tbsp Ginger ( minced)
  • 1/2 tsp Coriander powder
  • 1/2 cup Fresh cilantro (or parsley chopped)
  • 2 slices Fresh bread
  • 1/2 Egg (beaten)
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 3 tbsp Oil (cooking )

Instruction

  • Thaw, drain, and wipe the fish. Then, cut into smaller pieces. Set aside Tip - it is very important that you don't have excess moisture in the fish or the mixture will be difficult to shape
  • In a food processor -pulse the fresh bread to make breadcrumbs – remove and set aside.
  • To the same food processor, add the onion, garlic, ginger, and cilantro/parsley. Pulse until minced. Then add the fish and pulse for another 2 to 3 minutes. Tip - Pulse into smaller bursts so you don't grind it to a smooth paste. You want to mix until you have some paste and some coarse for some texture.
  • Remove from the food processor into a mixing bowl. Then, add half the beaten egg and breadcrumbs. Combine. You should be able to shape the mixture into a patty. If necessary add more for the beaten egg.
  • Lastly, add cilantro/parsley, and season with salt and pepper.
  • Take about 1/4 cup of the mixture and roll into a ball with your damp hands then flatten to make them flat. 
  • Heat a shallow frying pan or cast-iron skillet with two tbsp oil. Gently place the fish cakes in the hot oil.
  • Cook for 3 minutes on each side until golden brown. Remove and drain excess on a paper hand towel.
  • Serve with tomato sauce, mayonnaise, or tartar sauce on the side.