This is a great summer entertaining recipe. Serve larger sized fish cakes with an asian style salad. Or serve them as small bite sized cakes as a nibble, with pineapple salsa and lime mayo.
Combine all ingredients in a large bowl. Take a teaspoon of mixture and roll into small balls, then flatten.
Lightly fry in cooking oil until browned.
Place in over for 5 - 8 minutes until cooked through.
Serve with pineapple salsa and lime mayo.
600g firm white fish
1 Tbsp lemongrass, finely chopped*
2 small red onions
3 Tbsp coriander, finely chopped
1 Tbsp ginger, finely chopped
4 cloves garlic, minced
2 Tbsp lime juice*
1 tsp fish sauce*
2 red chilli (optional)*
Salt and pepper*
1 tsp brown sugar*
2 tsp soy sauce*
4 Tbsp sweet chilli sauce*
1/2 cup gluten free flour*
*may not be included in your Riverside Market Box