Name: Fish Cakes with Chilli Lime Sauce
Prep time: 25 min
Cook time: 25 min
Ingredients: 2/3 cup ZOOSH Free Range Egg Mayonnaise; 2 tablespoons sweet chilli sauce; Finely grated rind and juice of 2 limes; 500g skinned white fish; 4 slices white bread, torn into pieces; 1/2 small onion, chopped; 1/2 cup coarsely chopped coriander; 2 tablespoons finely chopped basil; 1 tablespoon Dijon mustard; 2 teaspoons Worcestershire sauce; 1 green chilli, seeded and chopped; 1 egg; 2-3 tablespoons oil

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

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

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

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