RAINFOREST FISH CAKES

RAINFOREST FISH CAKES (makes 24 fish cakes)

Ingredients:

1 kg firm fish fillets such as trevally, flathead or snapper
1½ tablespoons butter or ghee
2 cloves garlic, crushed
1 large onion, finely diced
1 teaspoon grated ginger (optional) 
3 teaspoons Screaming Seeds ‘Rainforest Season'
1 egg, lightly beaten
1 cup fresh breadcrumbs
juice of 1 lime or lemon
2 teaspoons Screaming Seeds ‘Rainforest Season'
½ cup rice or plain flour
1 cup vegetable or peanut oil


Method:

  • Very finely, chop fish fillets until flesh is crumbled & place in a large bowl

  • Melt butter or ghee in a small saucepan and sauté garlic, onion & ginger (if using) until soft. Take off the heat and add this to the fish and stir through

  • Add Screaming Seeds ‘Rainforest Season', egg, breadcrumbs and lime/lemon juice, combining very well to a firm consistency

  • On a large flat plate, mix the extra Screaming Seeds ‘Rainforest Season' and flour together. Shape the fish mixture into small patties and dust all over with the seasoned flour

  • Refrigerate the patties for approximately 1 hour before cooking

  • Heat oil in a pan or skillet and pan-fry the patties for 3-4 minutes each side till light golden brown, pan-frying only a few at a time

  • Remove fish patties from the pan and place on absorbent kitchen paper

  •  Serve hot with a fresh green salad


Other delicious Screaming Seeds spice blends that are perfect to be added to this recipe ...

Kashmiri Krush                  Marrakesh magic         Desert Cajun Rub                            Bengal 5 Spice                  Virgin Island Mix           7 Seas Spice
Southern Cajun                  Caribbean Chilli