Ingredients:
250 g fish, poached then flaked
125 g fresh breadcrumbs
2 tablespoons mayonnaise
1 eggs
1 package fresh coriander, chopped
1 pinch cayenne pepper
1 pinch salt
2 tablespoons sesame seeds
2 tablespoons olive oil
1 tablespoon butter
sweet chili sauce, to serve
Directions:
Put the cooked flaked fish into a bowl and add half of the breadcrumbs, mayonnaise, beaten egg, coriander, cayenne and salt.
Mix everything lightly together and roll into 12 small balls, flatten slightly and then leave to stand for at least 10 minutes.
Mix the sesame seeds with the remaining breadcrumbs.
Brush the fish cakes lightly with milk and dip into the breadcrumb mixture.
Melt the butter in a frying pan with the olive oil and cook the fish cakes for about 2 minutes on each side until golden and warmed through.
Serve on a bed of salad leaves with sweet chilli sauce on the side.
Servings: 2
Time preparation: 25 min.
Time total: 35 min.