1. Mix all fish cake ingredients, except for the egg white and oil. Squeeze out excess liquid from the mixture. 2. Whisk the egg white until frothy and just beginning to stiffen, then stir in the crab mixture. 3. Using your hands, press about 1 - 2 Tbsp of the mixture together to form a fish cake. Repeat with the rest of the crab. 4. Make the salsa by combining all the ingredients except for the peanuts. Cover and let stand for 30 minutes for the flavours to develop. Sprinkle with peanuts, if desired,. 5. Heat 1 tablespoons of the oil in a nonstick skillet over low heat. Cook the fish cakes in batches for 2 minutes on each side over medium heat until lightly browned. Take care when turning them over. Remove and drain on paper towels. Serve immediately with salsa. ---------------------------------------------------------------------------
Nutrition
Ingredients
