Quick & easy recipes: Thai fish cakes
Give your friends and family a taste of the East from your kitchen with this quick and easy salmon and cod Thai fish cake recipe. Best served with a side salad and sweet chilli sauce.
Ingredients: (serves 4)
600g frozen cod (or any fish of your choice) skin removed and cut into chunks
1 large free-range egg
1 tsp lemon zest
2 tbsp Thai red curry paste
1 tbsp fish sauce
1 onion finely chopped
Fresh coriander ( chopped )
Olive oil
1tbsp of flour ( or oats )
Sea salt and freshly ground pepper
Breadcrumbs
To serve: 1 bag of Asian Inspired salad, lime or lemon cut in half, and serve with a sweet chilli sauce
Method
Put the fish into a food processor, along with the fish sauce, curry paste, lemon zest, coriander, egg and seasoning. Whiz until you have a smooth, mousse-like paste.
Put the mixture in a bowl and stir with the spring onions. Lightly wet your hands and form the mixture into 16 patties about 3cm across.
Heat a large non-stick frying pan. Add 1 tbsp of oil and cook half of the fishcakes for 5 minutes until golden, then carefully turn them over and cook for 3-5 minutes more, until cooked through.
Serve with salad, lemon wedges and sweet chilli sauce!
Enjoy!
Words and Photography by Jelena Fairweather
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