Potato Fish Cake with Ritz Biscuit Crumbs

This recipe is inspired by Nigella Lawson’s chicken nugget recipe, in which Nigella uses Ritz Biscuit Crumbs instead of the traditional bread crumbs to coat the chicken meat. Personally, I think this is brilliant as the Ritz cream cracker itself will lend a crunchier texture to the food.

Ingredients:

• 200gm of Dory Fish Fillet, chopped into smalls cubes
  
• 3 medium size potatoes, I use Holland’s potatoes
• ½ teaspoon of salt
• 2 stalk of Coriander, finely chopped
• 1 stalk of spring onion, finely chopped
• 3 cloves garlic, finely chopped
  
• 1 cm of finely grated fresh ginger
• Ritz Cream Cracker, crushed into biscuit crumbs

SOme of the ingredients: Fish Fillet, Coriander, Ginger, Potatoes and Ritz Cream Cracker.Finely chopped garlic, grated fresh ginger, chopped spring onion and coriander.

Turn biscuit into crumbs.Potatoes fish cake coated with biscuit crumbs.

Boil potatoes for 6~8 minute until potatoes are soften. Peel and mash the potatoes.
Combine and mix mashed potatoes with coriander, spring onion, ginger,garlic, fish and salt.
Divide the mixture into 6~8 balls.
Coat the ball with Ritz biscuit crumbs.
Heat enough oil for deep-fry Potato Fish Cake. Flatten the ball to about 2cm thick before deep-fry. Deep-fry about 4~5 minute or until Potato Fish Cake turn brown color.Garnish with Coriander. Serve! Yummy!