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Lemongrass and Ginger Seafood Cakes

easfood cakes


  1. Place small batches of the fish in the bowl of a food processor and pulse until smaller pieces, but not pureed.
  2. Transfer the fish mixture to a large bowl. Add all remaining ingredients except oil and lime wedges. Mix thoroughly.
  3. Form 20-40 fish cakes, cover and chill until needed
  4. In a large skillet heat ½ the oil and add a quarter of the fish cakes.
  5. Cook for 4 minutes each side or until golden brown and cooked through.
  6. Transfer to a platter.
  7. Repeat with the remaining fish mixture, reheating the pan and adding more oil as needed between batches.