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Thai Fish Cakes

 

Thai Fish Cakes

These are probably the easiest fishcakes you'll ever make. and not a potato in sight!

You can freeze these - I cook them first, then gently heat through in the oven covered in foil once they're defrosted.

Ingredients:

400g skinless boneless cod fillets

Juice and zest of 1 lime

Bunch of spring onions roughly chopped

Large handful of fresh coriander (leaves and stalks)

1 tbsp sweet chilli sauce

1 tsp chilli paste 

1 tsp ginger paste

1 tsp garlic paste

Salt and pepper 

2 slices of white bread- roughly grated - use a box grater so they'renot too fine (crusts too)
Oil for frying

Method:

-Place all of the ingredients except for the bread and oil in a food processor. Blend until you have a smooth paste.

-Stir in the bread crumbs until combined.

- Heat a drizzle of sunflower or vegetable oil in a non-stick frying pan, so it just covers the bottom of the pan.

-Divide the mixture into 8 equal balls. Press each one in the palm of your hand until you have a thin fishcake roughly 1cm thick

- the mixture is a bit sticky, but will become more solid as it fries.

-Fry the cakes for 3 minutes or so on a medium to high heat on each side, or until golden brown and cooked through.

-Serve with sweet chilli sauce