The best delicious Cod Cakes With Cucumber And Red Pepper Chutney recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cod Cakes With Cucumber And Red Pepper Chutney recipe today!
Hello my friends, this Cod Cakes With Cucumber And Red Pepper Chutney recipe will not disappoint, I promise! Made with simple ingredients, our Cod Cakes With Cucumber And Red Pepper Chutney is amazingly delicious, and addictive, everyone will be asking for more Cod Cakes With Cucumber And Red Pepper Chutney.
What Makes This Cod Cakes With Cucumber And Red Pepper Chutney Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cod Cakes With Cucumber And Red Pepper Chutney.
Ready to make this Cod Cakes With Cucumber And Red Pepper Chutney Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
FOR THE FISH CAKES
400 g Cod fillets; skinned and cut
; into cubes (13oz)
1 tb Fish sauce
1 ts Sugar
2 ts Fresh coriander; finely
-chopped
1 ts Paprika
1 ts Grated lime zest
2 Cloves garlic; finely
-chopped
2 Cm; (1 inch) fresh root
; ginger, grated
6 Salad onions; finely chopped
1 sm Carrot; grated, dry off
; excess moisture
3 tb Plain flour
3 tb Sunflower oil
-FOR THE CHUTNEY-
4 tb White wine vinegar
1 tb Sugar
1 sm Cucumber; cut into small
-dice
1 Red pepper; deseeded and cut
; into dice
1 tb Fresh mint; finely chopped
1 tb Lime juice
3 Salad onions; cut into
-diagonal
; slices
For the fish cakes, place the fish, fish sauce, sugar, coriander,
paprika, lime zest, garlic, ginger and salad onions into a blender or
liquidiser and process until smooth.
Add the grated carrot. Divide the mixture into eight pieces and shape
into patties. Lightly roll each fish cake in flour.
Heat the oil in a large frying or griddle pan and cook gently for
approximately 5-7 minutes on each side until golden brown and cooked
through.
For the chutney, place all the ingredients into a pan and cook gently
for 20 minutes. Serve the fish cakes warm with the chutney.
Yields
4 servings
Leave a Reply