Ready in 30 min.
- 600 g White Fish
- 5 tbsp Emborg Organic Peas
- 4 Kaffir Leaves
- 1 tbsp Laksa Paste
- 1 tbsp Fish Sauce
- 1 Egg
- ½ Red Chili
- 1 tbsp Chopped Ginger
- 50 ml Emborg Cooking Cream
- 50 g Emborg Butter
- Chili Sauce
These fish cakes are crispy on the outside and perfectly moist on the inside - a perfect way to enjoy fish. Follow the steps:
Blend small pieces of fish together with Emborg peas and kaffir leaves, laksa paste and fish sauce until paste.
Stir egg, minced chili and Emborg cooking cream into the mix.
Make the fish cakes and make a hole in the middle with 2 table spoons.
Fry the fishcakes in Emborg butter in a pan.
Serve with chili sauce and rice.
Enjoy and serve immediately!
Additionally, you can add tartar sauce or mayonnaise on the side.