Preparation Time: 15 min | Cooking Time: 20 min
SERVES 6
2 cups cooked fish, flaked
1 ½ cups cold mashed potato
½ cup fresh bread crumbs
1 small onion, chopped
1 small red chill, deseeded & finely chopped
1 egg, beaten
1 sachet IMANA White Sauce
1 tsp mild curry powder
½ cup flour
¼ cup fresh breadcrumbs, extra
125 ml oil
1 sachet IMANA Cheddar Cheese Sauce
1 tbsp chopped parsley
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Add the fish, potato, bread crumbs, onion, chili, egg, IMANA White Sauce and mild curry powder to a mixing bowl and stir well to combine.
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Place the four and extra bread crumbs in a separate bowl or plate.
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Shape mixture into small round patties and then coat with flour and crumb mixture.
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Heat oil in a frying pan over medium heat and fry the fish rounds, moving them around the pan until golden brown on all sides.
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Make up the IMANA Cheddar Cheese Sauce using 250ml boiling water. Stir with a fork until sauce thickens. Add the chopped parsley and stir.
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Serve the fish cakes with the cheese sauce and a fresh healthy side salad.
Tip:
Give your fish cakes a Thai twist by adding 1 tsp of grated fresh ginger and 2 tbsp of desiccated coconut to the fish mix. You can also replace the chopped parsley with freshly chopped coriander.
