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Mexican Fish Cakes with Guacamole

Recipe by Walter Trupp

Delicious with a nice hint of chili

  • 800 gm white fish
  • 4 sundried tomatoes that have been soaked for an hour in warm water, drained, squeezed dry, and minced
  • Freshly ground black pepper
  • 1 cup of chopped coriander
  • 4 large cloves garlic, minced
  • 3 eggs, beaten
  • 3 tablespoons wholemeal flour
  • 3 spring onions, chopped
  • 2 red chilies finely chopped
  • 2 tablespoons of butter for frying
  • 1 tablespoon of smoked paprika
  • Salt
  • 4 ripe avocados, peeled, stone discarded
  • Juice of 2 limes
  • 2 tomatoes, de-seeded, finely chopped
  • 1 onion, peeled, finely chopped
  • 2 red chillies, de-seeded, finely chopped
  • 2 tablespoons fresh coriander leaves, finely chopped
  • 4 tablespoons sour cream
  1. Mix the fish in a food processor to a fine paste, then add all ingredients to the fish mixture and mix thoroughly. Shape into patties 3 inches wide. (Thin patties cook faster and go farther, but you can make them any size you like.)
  2. Heat butter in a large frying pan over medium-high heat. Add fish cakes and fry until brown on both sides. Remove to a serving platter
  3. Heat some oil in a pan and fry the cakes in batches until crisp and golden. Drain on paper towel.
  4. Place the avocados in a large bowl with the lime juice and mash until smooth.
  5. Add the other ingredients and mix well to combine. Place your Mexican Fish Cakes in a large serving bowl and surround with assorted corn chips and crackers to serve.

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