Description
Crispy Fish Cakes with Sweet Chili Sauce are a delicious combination of flaky white fish, creamy mashed potatoes, and fragrant herbs, all fried to a perfect golden brown. Paired with a tangy, sweet chili sauce, this dish is a perfect balance of crunchy textures and fresh flavors.
Ingredients
400g white fish fillets (such as cod, haddock, or pollock), skin removed and chopped
2 medium potatoes, peeled and chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 egg, beaten
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
1 teaspoon fish sauce (optional)
1/2 teaspoon ground white pepper
1/2 teaspoon smoked paprika
Salt to taste
1/2 cup breadcrumbs (plus extra for coating)
Vegetable oil for frying
1/3 cup sweet chili sauce (store-bought or homemade)
1 teaspoon lime juice
Fresh coriander (cilantro) leaves for garnish
Instructions
- Boil the Potatoes: Boil the chopped potatoes in salted water until tender, about 10-12 minutes. Drain well and mash until smooth. Set aside to cool.
- Process the Fish: In a food processor, pulse the fish fillets until finely chopped but not pureed. Alternatively, you can chop the fish finely by hand.
- Combine the Ingredients: In a large bowl, combine the mashed potatoes, chopped fish, onion, garlic, parsley, lemon juice, fish sauce (if using), white pepper, smoked paprika, and salt. Mix well.
- Add the Egg and Breadcrumbs: Add the beaten egg and 1/2 cup breadcrumbs to the mixture. Stir to combine, forming a soft but moldable mixture. If the mixture is too wet, add more breadcrumbs, a tablespoon at a time.
- Shape the Fish Cakes: Wet your hands slightly and shape the mixture into small patties, about 8-10 pieces. Coat each patty lightly with extra breadcrumbs.
- Fry the Fish Cakes: Heat vegetable oil in a large skillet over medium heat. Fry the fish cakes in batches for 3-4 minutes per side, or until golden brown and cooked through. Drain on paper towels.
- Make the Sauce: In a small bowl, mix the sweet chili sauce with lime juice.
- Serve the Fish Cakes: Arrange the crispy fish cakes on a platter. Serve hot with the sweet chili sauce and garnish with fresh coriander.
Notes
For extra heat, add cayenne pepper or chili flakes to the fish cake mixture.
For a vegetarian option, replace the fish with finely chopped vegetables like mushrooms, zucchini, or sweet potatoes.
For a classic twist, serve the fish cakes with tartar sauce instead of sweet chili sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 7g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg