Missing your favourite Thai restaurant? No fear, you can replicate some of their dishes right here! One of our favourite starters at a Thai restaurant are their fishcakes. The recipe we have here is almost a meal itself – packed full of fish (you can use any white fish meat – flaky ones do well), potato and herbs. The fishcakes are then fried to a light crisp on the outside, while still retaining its moist centre. We like pairing this with a side of sweet Thai chili sauce – how about you?
Yields1 Serving
Ingredients
300 g firm white fish, such as cod, haddock or Pollock
200 g cooked mashed potato
1 lime, zest & juice
2 stalks of lemongrass
1 thumb sized chunk of ginger, peeled & roughly chopped
2 small cloves of garlic
1 red chilli, deseeded
2 spring onions, roughly chopped
1 small bunch of coriander, stalks included, roughly chopped
2 tsp fish sauce
½ tsp freshly ground black pepper
4 tbsp plain flour
Instructions
1
Preheat the oven to 200C.
2
Wrap the fish in a piece of baking parchment & place onto a baking tray. Place the tray into the oven, & roast the fish for around 10 minutes, until the flesh has turned opaque white. Set aside to cool.
3
Into your food processor, add the lime juice & zest, ginger, garlic, chilli, spring onion, coriander, fish sauce, & black pepper, & run the machine until all the aromatics are thoroughly chopped & combined.
4
Scrape down the sides of the processor, & break up the fish into the bowl, add the potato, & pulse this all together, until the ingredients are evenly dispersed & combined.
5
Scoop generous tablespoons of the mixture and shape into cakes, dredge these in plain flour, & pan fry on both sides, until golden.
- Tags: #bread
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