Fish cakes

Fish cakes

Serves 4 Serves 4
Ready in 30 min. Ready in 30 min.

Ingredients

  • 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

Blend small pieces of fish together with peas and kaffir leaves, laksa paste and fish sauce until paste.

Stir egg, minced chili and cream into the mix.

Make the fish cakes and make a hole in the middle with 2 table spoons.

Fry the fishcakes in butter in a pan.

Serve with chili sauce and rice.