Quickie Fish Cakes Recipe
Ingredients
| Onion flakes | 1 Teaspoon, dried | |
| Soy sauce | 1/2 Teaspoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Hot Red Pepper Sauce- 1/4 teaspoon | ||
| Cooked Fish- 6 ounces, flaked | ||
| Mild Prepared Mustard- to taste | ||
| Parsley- 1 teaspoon, finely-chopped | ||
| Salt | 1 To taste | |
| Oil | 1 Teaspoon | |
Directions
MAKING
1) In a bowl, mix together onion flakes, soy sauce, Worcestershire sauce and pepper sauce.
2) Leave the mixture for 15 minutes to incorporate the flavour.
3) Fold in the fish, mustard, parsley and salt. Mix well.
4) Shape the mixture into two 2 inch fish cakes.
5) In a non- stick pan, heat oil and brown the fishcakes from both the sides.
SERVING
6) Serve hot with sweet coconut chilli dip if desired.
1) In a bowl, mix together onion flakes, soy sauce, Worcestershire sauce and pepper sauce.
2) Leave the mixture for 15 minutes to incorporate the flavour.
3) Fold in the fish, mustard, parsley and salt. Mix well.
4) Shape the mixture into two 2 inch fish cakes.
5) In a non- stick pan, heat oil and brown the fishcakes from both the sides.
SERVING
6) Serve hot with sweet coconut chilli dip if desired.
Chef
