Thai Fish Cakes

Thai Fish Cakes

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Ingredients

cold pressed rapeseed oil/ chilli more chilli, pepper. 

fishcakes- makes 6- 8

4 x medium sized potatoes 

1 x green chilli (de-seeded and finely chopped)

1 x red pepper (de-seeded and finely chopped)

5 x spring onion (finely chopped)

1 x portioned salmon fillet 

1 x portioned white fish fillet 

200ml x milk 

2tbls x sweet chilli sauces 

1tbls x plain flour 

herbs/spices 

salt 

pepper 

2x tsp Chinese spice 

1x tsp ginger 

1x tbls turmeric 

1x garlic clove 

Bread crumbs 

2 x white loaf ends 

1x white slice 

Or pre buy “panko breadcrumbs” a 

Plain flour 

3x eggs

sides

sweet potato fries 

Serving suggestion 

70g x rocket 

1 x Lemon 

super quick chilli Mayo- see other recipe

Method 

fishcakes 

Place a pan of water on the stove to boil, and peel and chop potatoes into quarters, boil until Mashable. Mash and place in a large bowl for mixing. 

Pour 200ml of milk Into a saucepan, add Chinese spice, ginger, touch of salt and pepper  and a crushed garlic clove into the milk, cut the  fish fillets into large chunks, and add to the cold milk mix. Place the saucepan on a low /medium heat, poach the fish until cooked (around 5 mins).

preheat oven to 200 degrees Celsius. Whilst the oven is warming place loaf ends and slice of bread in the oven for 1/2mins to dry out (This will make bread crumbs easier to make later on) Do not toast. 

Drain the fish and add it to the mash potato. Add in the sweet chilli, flour, spring onion, red pepper, green chilli. Mix through. 

split the mixture into 6 or 8 even portions and roll into balls, set aside or place in fridge to cool. 

Place your dried bread in a blender or food processor one slice at a time and pulse until crumbed, add in turmeric powder to create a golden colour. 

Coating the fishcakes 

set up 3 shallow flat bowls (like oven dishes)

Bowl 1, with plain flour 

Bowl 2, beaten egg 

Bowl 3, bread crumbs

Take your fish cake mix balls from the fridge and one at a time press gently into the fishcakes shape, coat with flour, then egg and then breadcrumbs. set aside. 

In a frying pan pour in our extra virgin rapeseed oil. Place on a medium to high heat. (You want the oil when hot to be around half the height of the fish cake) 

shallow fry the cakes a couple at a time, until golden brown on one side, turn the cakes and repeat. Place on a wire rack in the oven whilst cooking the rest. Keep in oven for at least 5 mins until hot through. 

serve with sweet potato fries, lemon wedges and a rocket salad or get creative and choose your own sides and serving. Perfect with our super quick chilli Mayo! 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


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Quick Chilli Mayo