Asian fish cakes.

My daughter loves fish but she at times doesn't like the slimy feel of fish.. So I tried these fish cakes which has a crunchy textures. An alternative to frozen fish sticks better in tasting and better for you!!!

Bhumika Jain @cook_7765914

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Ingredients

1 kgcod fillets, cut into 1 inch pieces
2eggs
1/2 cupbread crumbs, plus 1 cup for dredging
1/4 cupchopped fresh cilantro
4green onions, thinly sliced
2 tbspgrated ginger
1 tbsplime zest
2 tbspgarlic minced
1/2 tspfish sauce
to tastesalt
1 pinchblack pepper
oil for frying

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Steps

1

Put the fish in processor and pulsed until uniformly minced. About 10 tines. Transfer it to large bowl add eggs, 1/2 cup bread crumbs,cilantro,green onions, ginger, lime zest, garlic, fish sauce,salt and pepper. Using your hand or spatula gently fold and toss the ingredients together until sell combined.
2

In a non stick frying pan heat a splash of oil over medium heat. Pinch of a small amount of fish mixture and fry until cooked for 1 min. Taste and adjust the seasoning of the remaining fish mixture.
3

Place the 1 cup bread crumbs in a shallow dish. Shape the fish mixture into any shape you want I did in cake shape about 2.5 inch in diameter coat each cake thoroughly with the bread crumbs shaking off the excess.
4

Pour oil to a depth of 1/2 inch until hot and shimmering but not smoking. Fry the fish cakes in batches to avoid crowding. Turn them once when golden brown and crispy 2 - 3 minutes on each side.
5

Transfer the platter and serve with ketchup...
6

Enjoy the yummy Asian fish cakes....