Fishcake with Peanut Butter Sauce Recipe | What a Taste | Vanitha TV

Boil potatoes until tender, about 15-20 minutes, then drain and let cool.

Flake the cooked fish into a large mixing bowl.

Mash the cooled potatoes and add to the bowl with the fish.

Finely chop green onions, garlic, and ginger, then add to the mixture.

Crack in the egg and season with salt and black pepper.

Mix in bread crumbs until the mixture holds together.

Form the mixture into patties, about 2-3 inches in diameter.

Heat vegetable oil in a skillet over medium heat until shimmering.

Cook the fishcakes for 4-5 minutes on each side until golden brown.

In a separate bowl, combine peanut butter, soy sauce, lime juice, honey, and sesame oil.

Whisk until smooth and adjust seasoning to taste.

Serve the fishcakes warm, drizzled with peanut butter sauce.

Garnish with fresh coriander before serving.

Spice Level:

Allergens