Main Meals
Thai Fish Cakes
11
Mar
Mar
I don’t cook a lot of seafood as I’m not a fan of strong seafood, so I always use a mild flavoured fish but feel free to use your favourite fish.
I first made this recipe whilst in New Zealand visiting friends and it was delicious and I have made them many times since.
The base ingredient is coarsely mashed potato with fish and herbs combined.
These fish cakes can be used as finger food if made small, or serve with a salad and sweet chilli sauce as a main meal.
Thai Fish Cakes
Potato, fish and Thai herbs as a fish cake.
Ingredients
- 450 gm White Firm Fish Ling, Orange Roughy, Blue Eye
- 2 Large Potatoes, peeled cut in chunks
- 4 Spring Onions, finely chopped
- 2 Red Chillies, seeded and finely chopped
- 2 tsp Ginger, finely chopped
- 1/4 cup Coriander leaves, chopped
- 1 Tbsp Mint leaves, chopped
- 2 Eggs
- Pinch Salt
- Pinch Pepper
- 2 Cups Dry Breadcrumbs
- 1/2 Cup Vegetable Oil
- Lemon or Lime Wedges to serve
- Sweet Chilli Sauce to serve
Instructions
- Steam fish until cooked, approximately 8-10 minutes, set aside to cool.
- Boil potatoes in saucepan, drain, mash coarsely, set aside to cool.
- Flake the fish with a fork and add to potato with spring onions, ginger, chilli, coriander, mint and 1 egg.
- Mix well and season with salt and pepper.
- Shape the mixture into 1/3 cup patties, or the size required.
- Beat remaining egg with a fork and dip the patties into the egg and then into the breadcrumbs.
- Heat oil in a fry pan, shallow fry the fish cakes on both sides until lightly browned, drain on kitchen paper.
- Serve with a salad, sweet chilli sauce and lemon or lime wedges.
