Chili canapé fishcakes with cod

Prep Time  30 mins
Cooking Time  15 mins
Serves    18


  • 250g MSC certified cod or other firm white fish
  • 4 spring onions, trimmed
  • A half thumb sized chunk of ginger, peeled
  • 1 small hot chili, halved and deseeded
  • Small bunch of fresh coriander, leaves and stalks
  • Zest of 1 lime
  • 1 tsp fish sauce
  • Good pinch of sea salt and freshly ground black pepper, to season
  • 2 tbsp cornflour
  • Sunflower oil, or another light, neutral oil for frying 

For the dipping sauce

  • 4 tbsp sweet chili sauce
  • Juice of one lime
  • 1-2 small hot chilies, finely chopped (seeds optional)


  1. Place the fish, spring onions, ginger, chili, coriander, lime zest, fish sauce and seasoning in a food processor. Blitz in the processor till the mixture is well blended.
  2. Shape the mixture firmly into small, bitesized fishcakes. Coat each one lightly in a little cornflour.
  3. Heat a little oil in a frying or sauté pan on a medium heat. Reduce the heat and cook the fishcakes for a few minutes on each side, till golden. Do this in two batches to avoid overcrowding the pan. Drain on kitchen paper. Keep the first batch warm in a low oven while cooking the rest.
  4. To make the dipping sauce mix all the ingredients together and pour into a small serving bowl.
  5. Serve the fishcakes with the dipping sauce, as part of a canapé party or as an appetiser with drinks.



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