Recipe for Cod Cakes with Cucumber and Red Pepper Chutney 
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Yield:
4 servings
Ingredients:
Amount Ingredient
FOR THE FISH CAKES ----------------
400 gm Cod fillets, skinned and cut into cubes (13oz)
1 tbl Fish sauce
1 tsp Sugar
2 tsp Fresh coriander, finely chopped
1 tsp Paprika
1 tsp Grated lime zest
2 x Cloves garlic, finely chopped
2 x Cm, (1 inch) fresh root ginger, grated
6 x Salad onions, finely chopped
1 sm Carrot, grated, dry off excess moisture
3 tbl Plain flour
3 tbl Sunflower oil
----------------- FOR THE CHUTNEY ----------------
4 tbl White wine vinegar
1 tbl Sugar
1 sm Cucumber, cut into small dice
1 x Red pepper, deseeded and cut into dice
1 tbl Fresh mint, finely chopped
1 tbl Lime juice
Instructions:
Instructions: For the fish cakes, place the fish, fish sauce, sugar, coriander, paprika, lime zest, garlic, ginger and salad onions into a blender or liquidiser and process until smooth.

Add the grated carrot. Divide the mixture into eight pieces and shape into patties. Lightly roll each fish cake in flour.

Heat the oil in a large frying or griddle pan and cook gently for approximately 5-7 minutes on each side until golden brown and cooked through.

For the chutney, place all the ingredients into a pan and cook gently for 20 minutes. Serve the fish cakes warm with the chutney.

NOTES : Fish cakes with a difference, the cucumber and red pepper chutney adds a delicious spiciness to the fish.

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