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

1. 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. 

2. 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. 

3. 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. 

4. Serve with salad, lemon wedges and sweet chilli sauce!

Enjoy!

Words and Photography by Jelena Fairweather