Spicy Fish Cakes

Preparation time: 40 minutes
Cooking time: 40 minutes
Makes 12 fish cakes

Ingredients:

2 X packets MAGGI 2-Minute Noodles Durban curry flavour
10ml sunflower or olive oil
6 curry leaves, fresh or dried
1 red onion, finely chopped
2 red chillies, deseeded and chopped, optional
10ml ginger, peeled and finely grated
zest of 1 lemon
2 eggs, lightly beaten
350g skinless salmon fillets
250g skinless hake fillets, (or use 600g hake fillets)
300ml milk
5ml fresh dill, finely chopped
30ml LAZENBY

To serve:
MAGGI SWEET CHILLI Sauce

Method:

1. Cook the Noodles as per instructions on pack and cool under running water. Roughly chop the Noodles and place into a large mixing bowl.

2. Heat the oil in a pan set over a medium heat. Add half of the curry leaves, the onion, red chillies and the ginger. Sauté for 4-5 minutes or until the onions have softened.

3. Add the onion mixture, lemon zest and eggs to the cooked  Noodles.

4. Place the salmon and hake fillets into a pan. Pour over the milk, LAZENBY and just enough water to cover the fish fillets.

5. Add the remaining curry leaves. Cover the pan with a lid, and allow the fish to simmer for 3-4 minutes.

6. Remove from the heat and leave the fish in the pan for a further 10 minutes to complete the cooking process.

7. Once cool remove the fish from the milk. Use a fork to break the fish fillets into big flakes.

8. Add the fish and dill to the Noodle mixture and mix gently to combine.

9. Shape the fish mixture into fish cakes about 6-7cm in diameter and 3cm thick. The fish cakes can be frozen at this point.

10. Heat the remaining oil in a frying pan and cook the fish cakes, in batches, for 7-8 minutes per side, until golden and crisp. Drain on kitchen paper.

11. Serve the fish cakes with a crisp green salad and MAGGI Sweet Chilli Sauce