Tilapia fish cakes

These fabulous fish cakes from Mike Robinson have a hint of spice and a crisp cornmeal crust
By Mike Robinson
Tilapia fish cakes
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

Main

  • 400 g baked or poached tilapia, flaked
  • 3 boiled potatoes, roughly chopped
  • small bunch of rocket, finely chopped
  • 1 clove garlic, finely chopped
  • 1 red chilli, finely chopped
  • 1 stems lemongrass, finely chopped
  • juice of 1 limes
  • 2 tsp ground coriander
  • 2 tsp turmeric
  • black pepper
  • 1 tbsp polenta flour
  • sunflower oil, for frying

Method

1. Place all the ingredients, apart from the polenta and oil, into a large bowl and mix thoroughly.

2. Shape into palm sized patties and coat each side with polenta.

3. Heat the oil in a frying pan over a medium heat and fry the fish cakes, a few at a time, for 3-4 minutes on each side, until golden brown. Drain on kitchen paper and serve immediately.

Rate This Recipe

1
2
3
4
5