Fish Cakes


You Will Need:
1- 2 Shallot Bulbs
300g of Hoki Fish
1cm cube of Ginger
2 cloves of Garlic
A Sprinkle of Ground Coriander Seeds
A Sprinkle of Ground Cumin
1 and a 1/2 Tablespoons of Coconut Cream (AYAM Natural brand NOT low fat)
Coconut Oil (to fry in)
Himalayan Salt (for seasoning)

-Put the fish in a blender (or use a stick blender) and blend until it forms a paste-like consistency.
-Dice the shallots, garlic and ginger into very small pieces.
-Place the fish and diced garlic, ginger and shallots into a bowl.
-Sprinkle the spices onto the mixture.
-Add the coconut cream.
-Mix it all together with your hands.
-Roll into balls (of your preferred size) and squash into patties.
-Heat coconut oil in a frying pan.
-Cook on one side on a medium heat for approximately 5 minutes.
-Flip and cook for a further 5 minutes.

Makes approximately 24 baby fish cakes.

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