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Plenty of ginger needed for fishcakes

Use plenty of ginger in a recipe for fishcakes

Cooks wondering what culinary herbs would best work in a fishcake may wish to consider using ginger.

This has been recommended by celebrity chef Bill Granger, who shared his recipe for the dish in the Independent.

"I like to use ciabatta torn into quite large chunks for these fishcakes, injecting lots of flavour into them with plenty of ginger, green chilli and lemon," he remarked.

To prepare the recipe, fish, ciabatta, egg, mayonnaise and spring onions are mixed together in a bowl with chilli, coriander and ginger until eight flat patties can be formed from the ingredients.

After these have been refrigerated, they are fried in oil until crispy on either side.

Mr Granger's final serving suggestion was to top with a green salad and lemon wedge.

Nine cookery books have been released by the Australian chef, who has also made several television programmes broadcast internationally and is a regular contributor to such publications as the Waitrose Kitchen magazine.

Related Products: Chilli Powder, Ground Coriander, Ground Ginger, Sea Salt

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