Indonesian Fish Cakes

Perfect for lunch or dinner, and more original than classic fish cakes. Created by our chef Charles Amos on one of our holidays and now available for you to try at home.

Serves 4

600g white fish fillets
2 cloves crushed garlic
knob of grated ginger
2 chopped chillies
3 tbsp lime juice
½ cup roughly ground nuts (non salted)
1 egg white

Simply combine everything in a food processor and mix. Then form into small cakes and seal quickly in a hot non-stick pan. Transfer to a baking sheet and cook in oven at 180c until cooked through.