I make this in the Varmora on my theremomix but it works perfectly in a asian style steamer baskets over a saucepan on the stove top, or in a two tired streamer saucepan.
If you like you can pan fry the fish cakes in a little oil while the rice steams in a steamer.
For the cauilflower rice
250g cauliflower florets
and I add 1 carrot, grated to add a bit more colour to th ediah.
Ingredients – Asian style fish( chicken) cakes
250 g fish mince (or chicken mince)
1 spring onion, finely chopped
2 tsp FIAJE Lime marmalade
2 tsp Relish the Barossa ginger black sauce
1 tsp Relish the Barossa chilli sauce , plus extra for dipping sauce
1 egg
1 tbsp Coconut cream powder
peanut oil for cooking if frying
Rice
Using a cheese grater grate cauliflower or use a food processor to chop.
Either steam for 15 mins over water or stir in frypan with oil over medium heat to cook and cover with lid for 10 mins to steam. If steaming over water add fish cakes after about 5 minutes, as they need less time to cook, covering to steam with cauliflower rice.
Method – Fish / chicken cakes
Add all ingredients into bowl and mix till fully combined.
With wet hand roll into tablespoon sized balls.
Either steam for 10 mins or fry in a little oil in a shallow fry pan.
Serve with Relish the Barossa chill dipping sauce.
I used Coorong Wild Seafood Carpe mince it has a worderful flovour, is already minced so no waste and they sell it in 250 g packes perfect for small hosue hold
Keywords: easy Asian fish cakes, Cauliflower rice
Find it online: https://carolinerowe.com/cauliflower-7-ways/
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