Asian Fish cakes with Chili Mayonnaise

Prep Time: 15 minutes
Cooking Time: 5- 7 minutes
Serves: 4

Ingredients:

• 2 x 500 g hake fillets
• 1 chilli, finely chopped
• 2 garlic cloves, finely chopped
• 25 g fresh ginger, grated
• coriander leaves
• 250 ml sunflower oil
• 2 red chilies, finely chopped
• 3 Tbsp olive oil, to drizzle
• 125 ml good-quality mayonnaise

Method:

1. Preheat the oven to 180°C.
2. Skin and de-bone a fillet of hake, then chop the fish and place in a blender along with the chopped chili, garlic, ginger, coriander and seasoning. Pulse until combined but still chunky.
3. Remove from the blender and mould into fish cakes. Pan-fry in hot sunflower oil until golden (about 2 minutes on each side) then finish in the oven for 5 to 7 minutes until cooked through.
4. Blend the red chilies with the olive oil, fold through the good-quality mayonnaise and serve with the fish cakes.

Credit: Taste Magazine