A little snow doesn't get in the way of some seafood at the Pit. The BBQ Pit Boys show you how easy it is to make seafood ...

Fish cakes were typically loaded with these filler ingredients. I prefer to leave out the fillers, and you can still feed four with one-and-a-half pounds of fresh salmon.

To prepare fish: Sprinkle flour onto a plate. Season fish with salt and pepper, and then dip in the flour to coat on all sides. Transfer to a clean plate. In a large sauté pan over medium heat ...

While the cauliflower is roasting, make the fish cakes: Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the shallot, season with salt and pepper, and cook, stirring ...

Mix well. Pat the fish mixture into cakes that are 2 inches wide. Gently dredge the cakes in the cracker crumbs, coating both sides. Heat a skillet on medium-high heat and add the oil.

Is versatile: you can use the fish paste to make Chinese fish cakes, fish balls, or stuff them in tofu, vegetables, wrap in bean curd, or use as a swap for the shrimp paste to make fish paste toast.

Fry the cakes until golden brown and cooked through, turning once with a spatula, about 3 minutes per side. Transfer the cakes to a plate lined with a paper towel and keep warm.

Step 4 Serve the fish cakes with a scattering of fresh coriander and a bowl of the sweet chilli sauce mixed with 2 finely diced red chillies, ½ diced cucumber and 15g chopped roasted peanuts on top.

Fry the cakes until golden brown and cooked through, turning once with a spatula, about 3 minutes per side. Transfer the cakes to a plate lined with a paper towel and keep warm.

Mix well. Pat the fish mixture into cakes that are 2 inches wide. Gently dredge the cakes in the cracker crumbs, coating both sides. Heat a skillet on medium-high heat and add the oil.

In batches, carefully add the fish cakes to the pan without overcrowding. Fry the cakes until golden brown and cooked through, turning once with a spatula, about 3 minutes per side.