Name: Thai Fish Cakes
Prep time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 4 tbsp. lime juice; 1 tbsp. light soy sauce; 1 tbsp. sugar; 1/4 tsp. red pepper flakes; 1/2 medium bell pepper; c. packed fresh cilantro; 1 clove garlic; 1 slice fresh ginger; 2 tsp. grated lime zest; 2 tsp. sugar; 1 1/2 lb. skinned salmon, halibut, tilapia or flounder fillets; 1 tbsp. vegetable oil

Step 1Sauce: Stir all ingredients in a small bowl until well blended.

Step 2Fish Cakes: Pulse all ingredients except fish and oil in food processor until just blended. Add fish; pulse until fish is just blended.

Step 3Shape level 1/4-cupfulls fish mixture into twelve 3-inch patties. (Fish cakes may be refrigerated, loosely covered, at this point up to 4 hours.)

Step 4Heat oil in large nonstick skillet over medium-high heat. Cook fish cakes in two batches, 1 minute on each side, or until just cooked through. Drain on paper towels. Drizzle fish cakes with Sweet and Sour Sauce.

Thai Fish Cakes

Ingredients

Directions

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