Spicy Coconut Fishcakes

Gluten free, Samantha Gowing, Quinoa, organic food, fishcakes, healthy recipes, Thai food, chilli, coconut, surf food, spa cuisine

Spicy Coconut Fishcakes

1/2 red capsicum
1cm piece fresh ginger, grated
2 cloves garlic, crushed
1 long red chilli
½  bunch coriander
2 limes, juice and zest
3 tablespoons of sweet chilli sauce
6 spring onions, chopped
500 grams white fish, minced
100 ml coconut cream
1 egg
Pinch salt
Coconut oil for gently frying

 

 

 

 

  • In a food processor, blitz together capsicum, ginger, chilli and garlic. Add chilli sauce, fish and coconut cream
  • Then add lime juice and zest and coriander with spring onions, egg and salt
  • Combine gently and form into small patties
  • In a medium sized frypan, heat coconut oil gently over a moderate heat. Do not let it smoke
  • Add patties and pan fry for about 5-7 minutes each side
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