Fish Cakes with Chili Dipping Sauce
Ingredients for fish cakes:
- 25 frozen fish sticks
- 10 fresh spinach leaves
- 2 cloves of garlic, minced
- dash of sriracha
- Pretzels (not salted, or de-salted), ground in food processor - approx. 1 cup
- 1 egg, diluted with 2 tsp of water
- Canola oil for frying, approx. 1 cup
Ingredients for dipping sauce:
- 1/4 cup granulated sugar
- 1/2 cup white vinegar
- 1/4 cup boiling water
- 1/2 teaspoon salt
- 1 teaspoon ground chili paste
Thaw fish sticks and add to food processor, along with the spinach leaves and the garlic. Process to a smooth paste. Add sriracha and mix a bit more.
Using 1-2 tablespoons of fish mixture, shape into 1/2-inch thick patties.
Dip fish patties into diluted egg mixture, and then into ground pretzel breading.
Heat canola oil in cast iron pan. Fry fish cakes until golden brown (approx 2 mintues per side). Drain excess oil on paper towels.
Serve on bed of spinach, with chili dipping sauce (see below) on the side.
Chili Dipping Sauce:
Combine all ingredients and stir until the sugar is dissolved, cool to room temperature before serving.