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Serve these fragrant fishcakes with a salad for a light lunch.
Skin and debone the fish.
Juice and zest the lemon.
Trim the lemongrass.
Peel and roughly chop the ginger.
Peel the garlic.
Deseed the chilli.
Trim and roughly chop the spring onion.
Roughly chop the coriander.
Fit the Knife blade to the food processor bowl.
Pre heat the oven to 200°C.
Wrap Ingredients 1 (fish) in parchment paper.
Place onto a baking tray.
Bake for 10 minutes at 200°C.
Set aside to cool.
Add Ingredients 2 (lime juice, zest, ginger, garlic, chilli, onion, coriander, fish sauce, pepper) into the food processor bowl.
Attach the lid and ensure it is locked into place.
Blend until everything is chopped and combined.
Add Ingredients 3 (potato) into the food processor bowl.
Add the cooled fish.
Pulse together until everything is combined.
Shape the mixture into patties.
Coat with Ingredients 4 (flour).
Heat a frying pan.
Fry on both sides until golden.
Serve.
Serve these fragrant fishcakes with a salad for a light lunch.
Skin and debone the fish.
Juice and zest the lemon.
Trim the lemongrass.
Peel and roughly chop the ginger.
Peel the garlic.
Deseed the chilli.
Trim and roughly chop the spring onion.
Roughly chop the coriander.
Fit the Knife blade to the food processor bowl.
Pre heat the oven to 200°C.
Wrap Ingredients 1 (fish) in parchment paper.
Place onto a baking tray.
Bake for 10 minutes at 200°C.
Set aside to cool.
Add Ingredients 2 (lime juice, zest, ginger, garlic, chilli, onion, coriander, fish sauce, pepper) into the food processor bowl.
Attach the lid and ensure it is locked into place.
Blend until everything is chopped and combined.
Add Ingredients 3 (potato) into the food processor bowl.
Add the cooled fish.
Pulse together until everything is combined.
Shape the mixture into patties.
Coat with Ingredients 4 (flour).
Heat a frying pan.
Fry on both sides until golden.
Serve.