Fragrant Fish Cakes with Sweet Chilli Sauce

Ingredients

• 600g firm white fish fillets
• 1 tsp Gregg's Crushed Garlic
• 1 tsp Gregg's Crushed Ginger
• 1/2 tsp Gregg's Crushed Chilli
• 1 tsp Gregg's Ground Coriander
• 1 tsp finely grated lemon zest
• 2 Tbsp lemon juice
• 1/2 cup flour
• Gregg's Natural Sea Salt, freshly ground, to season
• Gregg's Whole Black Peppercorns, freshly ground, to season
• 2 spring onions, finely chopped
• 2 Tbsp fresh coriander, chopped
• 1/2 - 3/4 cup fresh breadcrumbs
• 2 Tbsp oil
• Gregg's Sweet Chilli Sauce

Method

Cut the fish into chunks and place in a food processor bowl. Add the garlic, ginger, chilli, ground coriander, lemon zest and lemon juice. Process for 1 - 2 minutes.

Add the flour, and process until the mixture is smooth.

Season with salt and black pepper, then stir in the spring onions and fresh coriander.

Shape into 12 cakes, each 5-6cm in diameter and coat with the breadcrumbs.

Heat the oil in a frying pan. Add the fish cakes and cook for 2-3 minutes. Turn and cook for a further 2-3 minutes or until golden brown on both sides. Add a little extra oil to the pan during cooking, if necessary.

Serve with Gregg's Sweet Chilli Sauce.