Polenta Crusted Fish Cakes

I wish I had a photo. But photo-taking of dinner as it is being plated up is impossible around here. I usually have three hungry little people leaning eagerly over the bench. Between putting food on plates I'm shoo-ing them off like the blow flies I shoo when I'm camping.

By the way, my BIL tells me there are no flies in summer where he lives in the US. I so-o-o-o want to do summer there!!!!!

So, no photo...but a yummy recipe, regardless. In search of something 'different' to do with fish, I found somewhere to begin my fishy travels. Dh wondered why we couldn't have it whole....I told him to pretend, because there was only a few little additions, really.

Polenta-Crusted Fish Cakes

• 375g boneless white fish fillets, roughly chopped
• 1/4 small red onion, finely diced
• 2 tbs chopped fresh continental parsley
• 1 tbs grated fresh ginger
• Salt & ground black pepper, to taste
• 1 lemon
• 120g (2/3 cup) polenta
• 1 egg, whisked
• 500ml (2 cups) peanut oil
• Sweet chilli sauce, to serve

1. Place the fish in the bowl of a food processor and process until finely chopped. Add the onion, parsley, ginger, salt, pepper and the juice from 1/2 of the lemon. Process to combine. Transfer the mixture to a bowl.
   
   
2. Divide the mixture into 8 and shape into patties about 5cm in diameter and 1.5cm thick. Place the polenta on a plate. Dip the fish cakes in the egg and then the polenta, pressing the polenta on firmly to form a thick coating.
   
   
3. Heat the oil in a large shallow frying pan (about 30cm base measurement) over medium heat. Add 1/2 the fish cakes and cook for 3-4 minutes each side or until golden and cooked through. Drain on paper towel. Repeat with the remaining fish cakes.
   
   
4. Cut the remaining lemon half into wedges. Serve the fish cakes with the sweet chilli sauce and lemon wedges.

Miss Sunshine is allergic to nuts, so I used olive oil and just shallow fried the patties and I substituted spring onions for red onion, because that's all I had. Otherwise, I behaved and did exactly as the recipe said.

This recipe came from www.taste.com.au