These can be served as an entree or a main course and also make for a lovely light lunch. They are great as a one of the dishes you prepare when doing a BBQ, they cook well on an oiled BBQ plate. I have listed two different dipping sauce below you can make both or try the one that you think you will like best or even make your own. I have listed serving size as 4-6 depending on whether you are making this as a main course or a starter or for lunch.
Ingredients
1 Carrot, grated
1 Zucchini, grated
3 Green onions, sliced thinly
3 Garlic cloves, quartered
1 Red chili, seeded, chopped
2 Teaspoons fresh ginger, grated
11/2 Tablespoons fresh coriander, chopped
1 Teaspoon grated lemon rind
500g White fish fillets, chopped
1 Tablespoon fish sauce
1 Teaspoon turmeric
1 Tablespoon oyster sauce
1/2 Cup panko flakes (Japanese breadcrumbs if you can’t get these don’t use regular just use plain flour.)
40-50ml Peanut oil
Sweet Chili-Coriander Sauce
1 Tablespoon white wine vinegar
1 Teaspoon brown sugar
100ml Sweet chili sauce
1 Teaspoon dried basil or 1 Tablespoon fresh
11/2 Tablespoons fresh coriander, finely chopped
Coriander Chili Yogurt
150g Yogurt, natural
1/2 Teaspoon garlic powder
1 Teaspoon finely grated lemon rind
1 Tablespoon lemon juice
2 Tablespoons fresh coriander, finely grated
3 Teaspoons sweet chili sauce
Method
1. Blend or process carrot, zucchini, onion, garlic, chili, ginger, coriander and rind until finely chopped.
2. Add fish, sauces and turmeric blend or process until well combined. Shape into patties and for ease of handling refrigerate about 20 Min’s before using.
3. Heat the oil in a pan or on a grill, press panko flakes onto each side of patties and cook over a medium heat, until browned on both sides and cooked through. Serve with dipping sauces.
Sweet Chili-Coriander Sauce
1. Combine the first three ingredients and stir until sugar dissolves (I usually just zap it in the microwave for about 30 seconds, to heat enough, to dissolve sugar.)
2. Stir in herbs and serve.
Coriander Chili Yogurt
1. Combine all the ingredients in a small bowl and serve.
To Serve: Arrange patties on a platter plate and serve dipping sauces along side.
Serves 4-6
All photo’s taken by me unless otherwise stated.
