1 kg firm fish fillets such as trevally, flathead or snapper 1˝ tablespoons butter or ghee 2 cloves garlic, crushed 1 large onion, finely diced 1 teaspoon grated ginger (optional) 3 teaspoons Screaming Seeds ‘Rainforest Season’ 1 egg, lightly beaten 1 cup fresh breadcrumbs juice of 1 lime or lemon 2 teaspoons Screaming Seeds ‘Rainforest Season’ ˝ cup rice or plain flour 1 cup vegetable or peanut oil
Method:
Very finely, chop fish fillets until flesh is crumbled & place in a large bowl
Melt butter or ghee in a small saucepan and sauté garlic, onion & ginger (if using) until soft. Take off the heat and add this to the fish and stir through
Add Screaming Seeds ‘Rainforest Season’, egg, breadcrumbs and lime/lemon juice, combining very well to a firm consistency
On a large flat plate, mix the extra Screaming Seeds ‘Rainforest Season’ and flour together. Shape the fish mixture into small patties and dust all over with the seasoned flour
Refrigerate the patties for approximately 1 hour before cooking
Heat oil in a pan or skillet and pan-fry the patties for 3–4 minutes each side till light golden brown, pan-frying only a few at a time
Remove fish patties from the pan and place on absorbent kitchen paper
Serve hot with a fresh green salad
Other delicious Screaming Seeds spice blends that are perfect to be added to this recipe …
Kashmiri Krush Marrakesh magic Desert Cajun Rub Bengal 5 Spice Virgin Island Mix 7 Seas Spice Southern Cajun Caribbean Chilli
View Cart
