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This is a great way to add flavour and a little funk to white fish. Serve these cakes on a bed of mixed greens, or on their own as an appetizer.

Yield: 8 servings

Print Options: 3x5 | 4x6 | Entire page

Ingredients:

2 cup	white fish, coarsely chopped	500 mL
2 cup	Panko (Japanese breadcrumbs)	500 mL
4	green onions	4
1 1/2 tsp	jalapeno pepper, finely chopped	7 mL
1/2	red pepper, finely chopped	1/2
2 Tbsp	basil, finely chopped	30 mL
2 Tbsp	cilantro, finely chopped	30 mL
1 Tbsp	mint	15 mL
1	egg, lightly beaten	1
1 Tbsp	fish sauce	15 mL
1 Tbsp	canola oil	15 mL
	canola oil, enough for frying
1/3 cup	sweet chili sauce	75 mL

Directions:

In a large bowl, combine white fish, green onion, jalapeno, red pepper, basil, cilantro and mint. Gently mix together. Add egg and fish sauce. Stir to combine. Add panko breadcrumbs and blend together. Let sit for 5 minutes. Divide into 8 cakes. Heat canola oil in a saucepan over medium high heat. Add cakes; fry for 6 minutes on each side or until golden brown or until fish is cooked through. Serve with sweet chili sauce.

Tips for frying:
Canola oil optimal deep-frying temperature is 375 F. Preheat the oil to about 15 F higher than its optimal deep-frying temperature to ensure that the oil remains at optimal frying temperature when you place the food in the oil. Canola oil has a high smoke point of 475 F.

Nutritional Information:

Serving Size:	1 fish cake	Calories:	240
Cholesterol:	60 mg	Total Fat:	8 g
Carbohydrates:	28 g	Fibre:	less than 1 g
Protein:	15 g	Saturated Fat:	1 g
Sodium:	300 mg