Recipe Book
E-mail:   Password:  
Pin It
CORIANDER-AND-CORN FISH CAKES
Coriander-and-corn fish cakes
shopping list MORE OPTIONS:
print recipe | email link
comments TALK TO US:
Send comments here

How to:

Know if the fish you're eating is sustainable

What´s the deal with red roman? Is yellowtail an endangered species? Click to find out how to check the status and origin of the fish and seafood you are using to ensure it's from the safe, sustainable list.

Note on fish on the orange lis: torange fish such as kingklip is sometimes available from Woolworths. It's important to note that although retailers may legally sell species on the orange list, Woolworths suppliers source kingklip from only hake fisheries approved by the Marine Stewardship Council so they can be sure that the fish is a non-targeted by-catch to hake. Woolworths will not sell by-catch that is targeted, overfished or from a non-accredited fishery, or if the catch method results in environmental damage.



Can't find the product?

If a recipe calls for an ingredient that you've never heard of or simply cannot find, send us an email and we'll gladly help.

Recipe by: Phillippa Cheifitz
Serves: 4
Dietary considerations: Pescatarian
Category: A little effort
Prep time: 20 minutes
Cooking time: 20 minutes
Ingredients:
500 g steamed fish, flaked
2 beaten eggs
4 T flour
½ cup coconut milk
a small handful of coriander, chopped
270 g fresh corn kernels
6 – 8 spring onions, finely chopped
1–2 cloves garlic, crushed
1 chopped fresh chilli (optional)
flaky sea salt and freshly ground black pepper
about 120 g flour, lightly seasoned, for coating
2 eggs, beaten, for coating
sunflower or canola oil, for frying
For serving:
sweet potato and watercress mash
sweet chilli sauce
Cooking instructions:

Mix together all the ingredients for the fish cakes. Check seasoning.

Shape into small patties, then coat liberally with flour and dip in the beaten egg (the mixture will be loose, but the fl our and egg coating will hold the patties). The corn may cause the oil to splutter, so fry in a deep, heavy saucepan and shallow oil. Fry in batches over medium heat, until browned on both sides.

Serve with lime or lemon halves for squeezing, a mash of sweet potato and watercress, and some sweet chilli sauce.

Variation: Spike the mixture with some chopped fresh chillies.

Per serving: 2394kJ, 38g protein, 19g fat, 62g carbs

Wine: Chamonix Chardonnay 2005


Quick recipe Search
advanced search

Also see

Fishing for the future

You wouldn't want to be seen eating or serving endangered seafood, would you? Here's how to not be caught red-handed.

... more

Spring-clean body and mind with these 10 super detox foods

Spring has sprung and so has the time to detox and get yourself into tip top shape for summer. Here are 10 foods that are known to help cleanse the body, and ways to use them in cooking. 

... more



Useful Tools

conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




Please note: In order to get the full TASTE experience we highly recommend you view this website in one of the latest browsers --> IE8 or IE9 | Firefox 3+ | Safari 3+ | Google Chrome

HOME | IN SEASON | RECIPES | HOW TO | TRENDS | WINE | PEOPLE | NEW | THE MAG | PUTTING BACK | ADVERTISE | CONTACT | SIGN UP FOR NEWSLETTER | REGISTER FOR MY RECIPE BOOK