Fish Patties With Two Dipping Sauces

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Fish Patties With Two Dipping Sauces


These can be served as an entree or a main course and also make for a lovely light lunch. They are great as a one of the dishes you prepare when doing a BBQ, they cook well on an oiled BBQ plate. I have listed two different dipping sauce below you can make both or try the one that you think you will like best or even make your own. I have listed serving size as 4-6 depending on whether you are making this as a main course or a starter or for lunch

Cooking Time

Preparation Time :20 Min

Cook Time : 10 Min

Total Time : 30 Min


Serves : 4-6
  • 1 carrot

  • 1 zucchini

  • 3 green onions

  • 3 garlic cloves

  • 1 red chile

  • 2 fresh ginger

  • 1 1⁄2 fresh coriander

  • 1 lemon rind

  • 500g white fish fillets, chopped

  • 1 fish sauce

  • 1 turmeric

  • 1 oyster sauce

  • 1⁄2 panko breadcrumbs

  • 40 -50ml peanut oil

  • 1 white wine vinegar

  • 1 brown sugar

  • 100ml sweet chili sauce

  • 1 dried basil

  • 1 1⁄2 fresh coriander

  • 150 yogurt

  • 1⁄2 garlic powder

  • 1 lemon rind

  • 1 lemon juice

  • 2 fresh coriander

  • 3teaspoons sweet chili sauce


  • Blend or process carrot, zucchini, onion, garlic, chili, ginger, coriander and rind until finely chopped.
  • Add fish, sauces and turmeric blend or process until well combined. Shape into patties and for ease of handling refrigerate about 20 min's before using.
  • Heat the oil in a pan or on a grill, press panko flakes onto each side of patties and cook over a medium heat, until browned on both sides and cooked through. Serve with dipping sauces.
  • Sweet Chili-Coriander Sauce.
  • Combine the first three ingredients and stir until sugar dissolves (I usually just zap it in the microwave for about 30 seconds, to heat enough, to dissolve sugar.).
  • Stir in herbs and serve.
  • Coriander Chili Yogurt.
  • Combine all the ingredients in a small bowl and serve.
  • To Serve: Arrange patties on a platter plate and serve dipping sauces along side.