I have raved on to people about this (and, more than likely a whole lot of stuff they're not interested in hearing from me about) but this is one of the best Fish Cake recipes we ever used. In it's original form it was put together by the first Pakeha family which ended up being a family with 12 kids, (no tele eh!) to live in the Hokianga and was based around Kahawai and Mullet they caught in nets and was given to us by their great grand daughter. It has changed with the introduction of new ingredients but essentially it’s quite similar to what they did, crushed lime leaves and chilies they grew for example were used for a bit of zing. We have used all sorts of fish in it. The mix when complete makes and excellent base for making small balls of it to fry of first and then use in currys. Trevelly is a real favorite.
· Approx 4 normal sized fillets of white fleshed fish, cubed
· 2 Tbsp of coconut cream/milk
· Coriander chopped– about 2 Tbsp
· 1 Tbsp of fish sauce
· 2 lemon leaves finely chopped or some lemon zest
· Around 1 tsp of each of the following
§ Garlic
§ Ginger
§ Chilli (optional)
§ Green Curry Paste
§ Red Curry Paste
Method :
Put all ingredients in a Food Processor and blend together. Shape as you like and roll in breadcrumbs, panko or make your own, not the packet ones that taste like saw dust. Shallow fry until golden brown.
Eat and Enjoy!!!
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