• Simple fishcakes

    Serves: 4
    Cooking Time: 10 mins


    • 400g white fish, finely chopped
    • 2 large egg whites
    • 10ml (2 tsp) fresh ginger, grated
    • 45ml (3 tbsp) fresh coriander, finely chopped, plus extra to serve
    • 45ml (3 tbsp) rice flour
    • salt and freshly ground black pepper, to taste
    • oil, for frying
    • 1 lemon, sliced, to serve



    Combine the fish, egg whites, ginger, coriander and flour in a bowl. Season and mix well.


    Heat a little oil in a frying pan and add heaped tablespoons of the fish mixture. Flatten each heap slightly with a spoon to form cakes and fry until golden, about 1 minute on each side. Drain.


    Serve hot with the lemon and extra coriander, or freeze for later use and fry lightly to reheat.