Thai Fish Cakes
These are divine served with a Thai sweet chilli sauce, serve heaps of them for a starter or as part of a hot buffet or canapé. Use any white fish and you can use frozen defrosted prawns or raw peeled prawns.
Preparation time: 20 - 30 minutes Quantity: Makes 15 or so small cakes Cooking time: 5 or so minutes
Ingredients
1/4 fresh red chilli (with or with out seeds!)
1 clove garlic - peeled
1 cm ginger - peeled
1/2 onion - peeled
300g white fish
60g prawns
6 French beans (optional)
3 cm spring onion - green tops
2 small egg whites or 1 large
60 - 80g white bread crumbs
30g / 1 heaped tablespoon Thai red curry paste
30g / 2 tablespoons coriander root/ stem (from a fresh bunch of coriander)
2 teaspoons fish sauce
1 fresh lime juice
Tip - use a handful of the fresh coriander leaves to garnish the fish cakes
CookeryClub have our own recipe for Thai red chilli sauce or you can buy it in most supermarkets, ethnic stores and delis
Method
- In an electric processor puree the chilli, garlic, ginger and onion (or pound in a pestle and mortar)
- Then add the diced fish and the prawns - blending to make a mashed blended mix
- Spoon in to a bowl
- Add the French beans finely chopped, finely chopped spring onions and the eggs
- Mix well and then add everything else
- At this point it’s probably best to get your hands in and squash the mix together to form a well blended mix
- If the mix is too wet add a few more crumbs
- Leave resting in the fridge till needed, this will increase the flavour minimum 30 minutes or make the day before
- With damp hands mould in to greengage/ small plum size balls and then slightly squash them to form a cake/ pat/ falafel shape
- Deep fry in hot oil till golden brown