Fragrant whiting cakes with chutney

Make the fish cakes in advance and cook when needed.

Preparation Time: 10 minutes inc 30 minutes chilling

Cooking Time: 30 minutes

Ingredients:

400g (14oz) whiting fillets, fresh or defrosted, skinned and cut into cubes

1 x 15ml spoon (1 tablespoon) fish sauce

1 x 5ml spoon (1 teaspoon) sugar

2 x 5ml spoon (2 teaspoons) fresh coriander, finely chopped

1 x 5ml spoon (1 teaspoon) grated lime zest

2 cloves garlic, finely chopped

2cm fresh root ginger, grated

6 salad onions, finely chopped

3 x 15ml spoon (3 tablespoons) plain flour

3 x 15ml spoon (3 tablespoons) sunflower oil

For the chutney:

4 x 15ml spoon (4 tablespoons) white wine vinegar

1 x 15ml spoon (1 tablespoon) brown sugar

1 red onion, sliced

1 red pepper, deseeded and diced

1 yellow pepper, deseeded and diced

1 x 15ml spoon (1 tablespoon) lime juice

Method:

For the fish cakes, place the fish, fish sauce, sugar, coriander, lime zest, garlic, ginger and salad onions into a blender and process until smooth.

Divide the mixture into eight and shape into cakes.  Lightly roll each fish cake in flour. Chill in the fridge while making the chutney.

For the chutney, place all the ingredients into a pan and cook gently for 20 minutes. Set aside to cool.

Heat the oil in a large frying pan and cook the fish cakes gently for approximately 5-7 minutes on each side, until golden brown and cooked through.

Serve the fish cakes warm with the chutney.

Serves 4