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.
