Thai Fish Cakes
With their aromatic blend of flavours and soft fluffy texture, these fish cakes are the ultimate in comfort food.
| Category |
Seafood |
| Preparation Time |
20 minutes |
| Cooking Time |
10-15 minutes |
| Serves |
2 |
They can be prepared in advance and either frozen or stored in the fridge until just before cooking time. Delicious served with a green salad and mayonnaise.
Ingredients
- 300g cooked salmon, skin and bones removed & flaked
- 200g mashed potato, with 30g butter.
- ½ an egg, beaten
- 1 teaspoon shredded ginger
- 1 teaspoon red chilli chopped finely (or chilli powder)
- 1 teaspoon chopped coriander leaves ( or dried coriander)
- 1 teaspoon chopped chives
- olive oil for frying
Preparation
- Add the flaked salmon to the mashed potato in a bowl and mix thoroughly. The fish will break up some more as you mix.
- Mix in the ginger, chili, scallions, coriander and chives. Season with salt and pepper and mix well.
- Add half a beaten egg to moisten.
- With floured hands shape the mixture into 8 patties each about 8cm(3inch) wide and 2cm(2/3 inch thick)
- Heat the oil in a shallow pan and add the fish cakes when the oil heats up. Fry the fishcakes over medium heat, about 5 minutes on each side until golden brown and crispy.
Serving suggestions
Serve with a rocket salad and mayonnaise delicately flavoured with chopped parsley.
