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    Citrus cakes Archived Message

    Posted by Kane Napier on 23/7/2007, 7:22 pm

    Not to be confused by including wads of lemons into this recipe guys and gals. Ingredients as follows(based on 1 Lemonfish/ or 3 Kahawai), 4 cups of cooked cold rice, 4 eggs, 1 to 1.5kg of fish fillets, 2 t chopped parsley, 2 t thai flavoured base (ADD SLOWLY AND CHECK SEASONING), 1 1/2 cups grated cheese, 1 cup breadcrumbs, and 1 packet of maggie seafood soup. Chop the fish up into chunks then chuck into kitchen wizz. Then in a bowl mix the fish together with the rice and beaten eggs, herbs, and flavour base, with cheese, and, maggie soup mixture. The mixture should be sticky and hold together well when squeezed together in your hand and rolled in a ball. Mould into the desired fish cake size, and toss into breadcrumbs. Pan fry in a little oil till hot and ripe. Mmmmmmmmmm bloody good tucker. If making more or less adjust ingredients quantities accordingly. They freeze down well too, and can be thawed and reheated for a quick snack, lunch, whatever. Ive found Kahawai and Lemonfish to be tops for this method.

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