Fish Cakes with Chilli Lime Sauce

Ingredients

Method

Combine the mayonnaise, sweet chilli sauce and lime in a bowl and stir to combine. Set aside
Combine the fish, bread, onion, herbs, mustard, Worcestershire sauce, chilli and egg in a food processor and pulse to combine. Shape a tablespoonful into a mini fish cake. Repeat to make a total of 36
Heat the oil in a large non-stick frypan over medium heat. Cook the fish cakes in batches of 8-10, cooking for 30-60 seconds each side, or until golden
Transfer to a paper lined baking tray and bake in a moderate oven 180°C for 10-15 minutes or until cooked through. Remove and drain on paper towel
Serve immediately with Chilli Lime Sauce