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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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These fabulous fish cakes have a hint of spice and a crisp cornmeal crust. Ingredients:
1 lb tilapia fillet, poached, flaked |
3 potatoes, boiled, roughly chopped |
6 ounces arugula, finely chopped |
1 garlic clove, finely chopped |
1 red chili pepper, finely chopped |
1 stalk lemongrass, finely chopped |
1 lime, juice of |
2 teaspoons ground coriander |
2 teaspoons turmeric |
salt & freshly ground black pepper |
1 tablespoon polenta |
sunflower oil, for frying |
Directions:
1. Place all the ingredients, apart from the polenta and oil, into a large bowl and mix thoroughly.
2. Shape into palm sized patties and coat each side with polenta.
3. Heat the oil in a frying pan over a medium heat and fry the fish cakes, a few at a time, for 3-4 minutes on each side, until golden brown. Drain on kitchen paper and serve immediately.
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