Sweet chilli English fish cakes are great for a summers day lunch. These fish cakes are packed with flavour, basil, chives, spring onion and sweet chilli along with the salmon, cod and prawns make these fish cakes, delicious and moreish.
Coat with panko breadcrumbs give these fish cakes a beautiful crispy texture. Perfect with a nice side salad and extra sweet chilli sauce.
Surprisingly easy to make, you simply cut up the fish into cubes and bake for 10 minutes at 190°c, along with the diced onion, garlic, olive oil and salt and pepper. Beforehand peel and cube a couple of potatoes, chop into cubes and boil for the mash.
When the potato is soft, drain and mash and cool. Take out your tray baked fish after 10 minutes and drain in a sieve to remove excess juice.
Place all your ingredients into a bowl and mix well. Pat into fish cakes and get ready to coat them in breadcrumbs.
You can make more fish cakes than you need and freeze them to thaw out for another time. If so, it is best to freeze without coating with breadcrumbs and do this last step after they are defrosted.
To coat them in Japanese panko breadcrumbs takes 3 simple stages, toss in flour, then egg wash and finally in panko breadcrumbs.
Once the fish cakes are breaded you can fry straight away or later. Cook for 3 to 4 minutes in a fryer and then bake for 7 to 10 minutes in the oven at 170°oc.
I love to serve these sweet chilli fish cakes with extra sweet chilli sauce and a nice side salad. Yum.Print
Deliciously crispy and soft fish cakes with sweet chilli sauce. Packed with salmon, cod, prawns, basil, chives, spring onions and sweet chilli. So good with a refreshing side salad and extra sweet chilli sauce.
- 230 grams of potato
- ½ onion
- 1 clove garlic
- 500 grams of salmon
- 250 grams of cod
- 150 grams of cooked prawns
- 3 tbsp sweet chilli sauce
- 1 x egg yolk
- small bunch of chives
- small bunch of basil
- 2 spring onions
- salt & pepper
- 80 grams of plain flour
- 1 large egg
- 120 grams of panko breadcrumbs
- oil for frying
- Peel and cut the potatoes into cubes, wash and bring to boil in water, simmer for 10 minutes until soft. Drain and mash, allow cooling.
- Meanwhile, fine dice the onion and garlic, place onto a non-stick baking tray.
- Cut your fish into 1-inch cubes and place on the baking tray, drizzle with olive oil and season with salt and pepper, mix all together.
- Bake the fish for 10 minutes at 190°c.
- Drain your cooked fish in a sieve to remove excess juice.
- Add your mash potato, drained fish, sweet chilli, chopped chives, spring onion and basil to a big bowl. Add the egg yolk, salt and pepper and mix well.
- Pat into fish cakes, this recipe should make 10 fish cakes.
- Get 3 bowls and half fill with flour, egg wash and panko breadcrumbs.
- Toss all the fish cakes in flour first and lay on the cling film.
- Take 1 first cake with 1 hand and coat with egg wash and place into the breadcrumbs. With the other hand, coat with breadcrumbs and place on a tray.
- When ready to cook the fish cakes, heat up your fryer to 180°c and oven to 170°c.
- Carefully place each fish cake into the fryer with a metal spatula.
- Fry for 3 to 4 minutes until golden.
- Cook for 10 minutes in the oven.
- Serve with extra sweet chilli and a refreshing side salad.
Makes 10 fish cakes, you can make bigger or smaller if you choose.
Once you pat the fish cakes, refrigerate for 30 minutes which will make the fish cakes firmer and easier to coat in breadcrumbs.
If the fish cake mix is a little wet, add 2 to 3 tbsp of flour to bind more.
You can make more fish cakes than you need and freeze them. If so, freeze before coating in breadcrumbs and do this stage after you have fully defrosted them.
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