Zesty Fish Cakes With Dipping Sauce

If you love Asian flavours, you will love these fish cakes. Perfect as a light lunch,

they will add some zing to your day.

Ingredients:

fish cakes

• 750g/1.5lbs white fish, skin removed, diced

• 1 long red chilli, minced

• 4 spring onions/scallions, green part only, sliced

• 1 lemongrass, white part only, chopped finely

• 1 tsp grated ginger

• 1 tbs lime juice

• ½ tsp salt

• 1 tbs coconut oil

dipping sauce

• 1 tbs sesame oil

• 1 tbs lime juice

• 1 tbs apple cider vinegar

• ½ tsp grated ginger

• ½ long red chilli, minced

• Salt to taste

Instructions:

Place the fish, chilli, spring onions/scallions, lemongrass, ginger, lime juice, and salt in a food processor and blend until minced and fully incorporated.

Remove the mixture from the food processor and roll into small patties. Place in the fridge until ready to cook.

In a small bowl, mix all dipping sauce ingredients together. Taste and season with salt accordingly. Set aside.

Place a non-stick frying pan over a medium heat. Melt the coconut oil then add the fish cakes. Cook for a few minutes on each side until cooked through and golden on both sides.

Serve the fish cakes with the dipping sauce and the crunchy Asian salad.

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Recipe from The Healthy Gut