ut the ingredients for the cakes, except the orange juice, in
ipping sauce for fish cakes.
FISH CAKES:
Whiz fish and
Shape the mixture into 16 small cakes. Refrigerate for 30 minutes.
side.
Prepare the bean cakes:
Rinse the beans and
eat the oil in a small saucepan over medium heat, then
Place the chicken, garlic, ginger, onion and coriander in a food processor with the chilli and season to taste. Blitz for 15-20 seconds.
Shape the chicken mixture into small cakes
Heat the olive oil in a frying pan over a moderate heat and fry the chicken cakes until golden.
Serve immediately, with sweet chilli sauce and sliced spring onion.
he crab mixture into 12 small cakes.
Heat vegetable oil in
Mix together. Shape into small cakes. Fry until golden in mixture of 1/2 butter and 1/2 oil.
Mix all ingredients well.
Form into small cakes.
Dip into more cracker crumbs.
Fry in hot oil until brown on both sides. Drain on paper towels and serve.
orm into 16 small (1/2 inch thick) crab cakes if serving
Crab cakes: Spread the crab meat out
edium-high heat. Add salmon cakes and reduce heat to medium
ith parchment paper. Divide shrimp cakes between baskets. Stack, cover with
atter.
Lightly butter eight small (90 ml / 3 fl.
ll the ingredients in a small bowl.
Heat the oil
cook mustard seeds in heated small skillet until seeds begin to
o medium-high. Carefully drop cakes into pan with a spatula
evonshire Cream:
In a small saucepan combine gelatin and 1
To prepare the crab cakes, tear up the bread and
supposed to be. Most recipes load up on bread crumbs