Sizzling Fish Cakes
Sizzling Fish Cakes 43

Light fish cakes with a fruity sauce and a cool side dish. this tasty dinner can be half-prepared in advance,if you're pressed for's great for using up left-over broccoli and rice.You can change the fresh fish to suit your taste or use frozen if it's more convenient.

Pre Time And Cook time

Prep Time: 20min
Cook time: 50min

    MAHI Tamarind & Mango Sweet Heat Sauce
    Head of Broccoli
    100g White Rice
    Poached Smoked Haddock
    2 Medium Eggs
    Half Cucumber
    150ml Sour Cream
    Olive Oil

Tags : FOOD    


1. Poach the smoked haddock in just enough water and a medium oven temperature for about 15 minutes, or until a fork goes all the way through without resistance.

2. Mix with cooked broccoli (or cauliflower) and -over cooked white rice.

3. Beat 1 egg and add. Stir well. If the mixture feels dry, add another egg.

4. Pat the mixture into small fish cakes.

5. Drizzle olive oil in a frying pan and warm.

6. Add the fish cakes.Do not overfill the pan or you will make the oil too cool.we want these crispy!

7. While they sizzle, dice the cucumber small and mix with a pot of sour cream. Put this into a side dish. You can always prepare this advance and keep all day in the fridge. Similarly, you can get the fish cake mixture ready, cover and refridgerate until you want to eat.

8. Add some Tamarind and Mango MAHI on the plate between fish cakes , gives a fruity dip to complement the smoky crispy fish.

9. Serve with a generous portion of the cooling cucumber side dish.

10.Enjoy. From MAHI with love! 


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