Guest Recipe. When it comes to healthy eating, home cooking is a great place to start. But when the reality of all that dicing, slicing, washing, chopping and prepping to make holier-than-thou fresh nutritious meals dawns, it’s easy to lose your way! Whether you’re going gluten-free, paleo, low-carb or FODMAP, the Very Lazy range of pre-chopped and ready-to-use essentials from chopped garlic, chillis and ginger to lemongrass paste and cooking concentrates will make it easy as pie (or pie’s much healthier cousin).
- 450 g skinless and boneless cod or haddock fillets, roughly chopped
- 1 teaspoon Very Lazy Chopped Ginger
- 1 tablespoon Thai fish sauce
- 1 teaspoon Very Lazy Lemongrass Paste
- 1 teaspoon Very Lazy Garlic Paste
- 2 tablespoons freshly chopped coriander
- 1 teaspoon Very Lazy Chopped Red Chillies
- 1 egg white
- 2 spring onions, thinly sliced
- 1 tablespoon oil, for frying
- FOR THE LIME CHILLI DIPPING SAUCE
- 2 tablespoons rice wine vinegar
- 1 teaspoon Very Lazy Chopped Red Chillies
- finely grated zest and juice 1 lime
- 2 teaspoons caster sugar
- Place all the ingredients for the fishcakes in a food processor and blend to a smooth paste. Put the mixture in a bowl and stir in the spring onions. With slightly wet hands, shape the mixture into 12 patties.
- In a small bowl, whisk all the ingredients for the dipping sauce, until the sugar has dissolved.
- Heat the oil in a large frying pan and cook the fishcakes for 4-5 minutes each side until golden brown and cooked through.
- Serve immediately with the dipping sauce.
These fishcakes look delicous! Recipe noted for future use. Thank you!
So yummy dish, thank you for sharing the recipe of fishcakes.