Perfect for lunch or dinner and, we think, rather more original than classic fish cakes. Particularly popular with those that like a little zing in their flavouring. Serves 4.

Fishcakes still in the pan


  • 600g white fish fillets
  • 2 cloves crushed garlic
  • knob of grated ginger
  • 2 chopped chillies
  • 3 tbsp lime juice
  • half a cup of 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 the oven at 180c until cooked through.