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Vanessa Baxter's Fish and Pork Cakes


Vanessa Baxters Fish and Pork Cakes

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Vanessa Baxter

3 cloves garlic, crushed
3 shallots, chopped
2 spring onions, chopped
1 stick lemon grass, grated
1 chilli, deseeded and chopped
2 tsp caster sugar
300g white fish, flaked
100g ground pork
1 Tbs fish sauce
2 Tbs vegetable oil
Handful coriander leaves, chopped

Pound together the garlic, shallots, spring onions, lemon grass and chilli.

Add the sugar and fish sauce. Mush together with the pestle.
Tip into a bowl and use your hands to bind it all together with the fish and pork mince, plus the coriander. Do not over process or it will become tough in texture when you cook it.

Form into little 'cakes' or balls, but not too thick so that they can cook easily and quickly.

For cakes, heat a frypan and add oil. Once hot, fry the little cakes until golden on both sides. If you are making balls, then toss them into the hot frypan until golden and then place them in the oven for around 5 minutes at 180C to cook through. It is also possible to steam these!


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