Ingredients (serves 4)
- 800g firm, white-fleshed fish fillets (hake)
- 1 clove garlic, crushed
- 1 small chilli, seeded, finely chopped
- 2 tablespoons chopped coriander
- 2 tablespoons vegetable oil
Process fish in a food processor until a coarse paste forms. Transfer to a large bowl. Add garlic, 1 chopped chilli and chopped coriander, then season to taste with salt and pepper. Shape heaped tablespoonful’s of mixture into ‘cakes’.
Heat oil in a non-stick frying pan over medium heat. Cook fish cakes, in batches, for 2 minutes each side or until golden and cooked through. Drain on paper towels.