Chop the fish and with a knife mince , but not too finely .Add all the ingredients , mix well , keep under cling wrap for a few hours. When ready to make bring fish mince to room temperature , fry a tiny piece and taste to get a fix of the flavor . Adjust flavors in the raw mince and then proceed to shape you fish cakes.
Take 2 tablespoons of oil , warm up on a non stick and place all patties to cook. Don't disturb for 3-4 minutes, a gently shake will make them move, now turn over and cook another 2-3 minutes till you have the right color. Just before taking off the fire I added chopped spring onions and some bok choy to the pan , increased the heat and stir fried to vegetables for 1 minute in the juices/oil infused with the fish cakes. I then plated the dish straight from the pan.
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