Recipe - Spicy Fish Cakes With Sweet Chilli Sauce

FISH CAKES
600 g White fish fillets
1 pack MAGGI Creamy Seafood Soup
Mix
2 Spring onions; cut or sliced up
1 Garlic clove; crushed
2 tablespoon Chopped fresh coriander
1 teaspoon Grated lemon rind
2 tablespoon MAGGI Coconut Milk Powder
1 tablespoon MAGGI Chilli Sauce
One half Red pepper; chopped
One half cup Dried breadcrumbs
3 tablespoon Oil; (3 to 4)

SWEET CHILLI SAUCE
One fourth cup White wine vinegar
2 tablespoon Sugar
1 tablespoon MAGGI Chilli Sauce; (1 to 2)
2 tablespoon Lemon juice
1 teaspoon MAGGI Garlic Stock Powder
One half Red pepper; finely chopped
1 Finely chopped spring onion

Fish Cakes:

Place all the ingredients, except the breadcrumbs oil and sweet chilli
sauce, in a food processor.

Process until the mixture is almost smooth. (Avoid overprocessing).

Shape the mixture into 8 fish cakes.

Coat each one with breadcrumbs.

If time permits, chill the fish cakes for 10 minutes.

Heat the oil in a frying pan. Add the fish cakes. Cook over a moderate heat
for 610 minutes or until golden brown and cooked through. Turn once.

Serve with the sauce.

Sweet Chilli Sauce:

Combine white wine vinegar, sugar, chilli sauce, lemon juice and MAGGI
Garlic stock powder in a saucepan.

Stir over moderate heat until the sugar dissolves, then simmer for 2
minutes. Cool.

Stir in red pepper, spring onion.

Converted by MC_Buster.

NOTES : Makes 8

Converted by MM_Buster v2.0l.