Polenta-crusted fish cakes

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Polenta-crusted fish cakes

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  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Polenta gives these gluten-free fish cakes a crunchy crust which is sure to be loved by the whole family.

Featured in
Lactose free, Starters recipes

Ingredients

  • 375g boneless white fish fillets, roughly chopped
  • 1/4 small red onion, finely diced
  • 2 tablespoons chopped fresh continental parsley
  • 1 tablespoon grated fresh ginger
  • Salt & ground black pepper, to taste
  • 1 lemon
  • 120g (2/3 cup) polenta
  • 1 egg, whisked
  • 500ml (2 cups) peanut oil
  • Sweet chilli sauce, to serve

Method

  • Step 1
    Place the fish in the bowl of a food processor and process until finely chopped. Add the onion, parsley, ginger, salt, pepper and the juice from 1/2 of the lemon. Process to combine. Transfer the mixture to a bowl.
  • Step 2
    Divide the mixture into 8 and shape into patties about 5cm in diameter and 1.5cm thick. Place the polenta on a plate. Dip the fish cakes in the egg and then the polenta, pressing the polenta on firmly to form a thick coating.
  • Step 3
    Heat the oil in a large shallow frying pan (about 30cm base measurement) over medium heat. Add 1/2 the fish cakes and cook for 3-4 minutes each side or until golden and cooked through. Drain on paper towel. Repeat with the remaining fish cakes.
  • Step 4
    Cut the remaining lemon half into wedges. Serve the fish cakes with the sweet chilli sauce and lemon wedges.

  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar

Nutrition

  • 1347 kj

    Energy

  • 17g

    Fat Total

  • 4g

    Saturated Fat

  • 2g

    Fibre

  • 19g

    Protein

  • 105mg

    Cholesterol

  • 88.33mg

    Sodium

  • 1g

    Carbs (sugar)

  • 21g

    Carbs (total)

All nutrition values are per serve

Notes

leftovers: use the onion in salads or salsas. Use the parsley in barbequed mushrooms with eggplant and roast beef and spinach, chichpea & almond salad. Use the ginger and sweet chilli sauce in stir-fries. Use the polenta in muffin mixtures.

  • Author: Janelle Bloom
  • Publication: Australian Good Taste

Source: taste.com.au

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