Fish Cakes with Cucumber & Mint Chutney...

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Fish cakes a la' Angus
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Angus made Fish Cakes with Cucumber & Mint Chutney for dinner last night.
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The prepared fish cakes, dusted with flour, ready to be cooked.
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Fish cakes, shallow frying in a small amount of olive oil.
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We had the fish cakes with the Cucumber and Mint Chutney, potato and sweet potato chips and tossed green salad. The chutney was especially delicious.
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It was my job to make dessert.
I prepared the Chocolate Fudge Brownies according to the packet. I melted 1/2 a block of dark chocolate and 1/2 a carton of cream in a saucepan until thick and gooey.
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I plated it up like I was on MasterChef (with French Vanilla Icecream)!
...it was gooooood!
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Fish Cakes
(recipe from Women's Weekly Healthy Eating Barbecue - Mini series)
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1 small carrot, finely grated
500gms white fish fillets (we had orange roughy)
1 tblspn fish sauce
2 tspns sugar
2 tspns chopped fresh coriander
1 tspn sweet paprika
1 tspn grated lime zest
2 cloved garlic, crushed
2 tspns fresh ginger, grated
3 green onions (shallots), chopped
125gms green beans, finely chopped
plain flour for dusting
oil for shallow frying
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In food processer, blitz fish, sauce, sugar, paprika, rind, garlic, ginger and green onions. Transfer to a bowl, add carrot and green beans. Divide mixture into 8 patties, shape and toss in flour to coat. Heat oil in frying pay and gently fry until golden, turning gently to keep shape.
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Cucumber & Mint Chutney
1/3 cup white wine vinegar
2 tblspns sugar
1 small cucumber, finely chopped
1 small red capsicum, finely chopped
1 tblspn fresh mint leaves, finely chopped
1 tblspn lime juice
1 small onion, fnely chopped
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Combine vinegar and sugar in bowl and stir to dissolve sugar. Add cucumber, capsicum, mint, juice and onion. Mix well.
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Cheers - Joolz