Thai Inspired Fish Cakes Recipe

Fish cakes are often very disappointing and should be known as potato cakes. It's easy to make a good fish cake the key is in the name. In this recipe I include plenty of spices to create a really tasty dish. For the potato mash use baked potato or microwaved potatoes, peeled and boiled potatoes are too wet.

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Ingredients

Fish Cakes

  • Approximately 280g of mashed potato (baked or microwaved)
  • 6 tbsp finely chopped coriander
  • 1 lime leaf shredded
  • 2 birds eye chillies, finely chopped
  • 2 garlic cloves, finely crushed
  • 1 tbsp lemon grass finely chopped
  • 1 tbsp ginger peeled and finely chopped
  • pinch maldon salt and freshly ground black pepper
  • 1 small egg beaten
  • 100-120g smoked haddock, cooked (poach in a little milk)
  • 200g salmon, cooked (if you need to cook the salmon, grill until just cooked)
  • 4-6 tbsp flour to dust and coat
  • olive or rapeseed oil to cook

To Serve

  • 200g creme fraiche
  • 1 tsp wasabi paste
  • Salad leaves with or without diced tomato
  • 4 lemon wedges

Method

Fish Cakes

  1. Place all the ingredients except the fish,flour and oil in a bowl and mix until well combined. Flake the fish and mix it until well distributed the mix should be sticky but not to wet. Place the flour on a plate and coat your hands in it. Form 8 small/medium round fish cakes (allowing 2 per serving). Place on the floured plate, cover in cling film and refrigerate for at least 1 hour.
  2. Heat a generous amount of oil in a frying pan over a moderate high heat. When the oil is hot place the fish cakes in the pan, cook for 3-4 minutes on each side until golden brown and heated through. Serve.

To Serve

  1. Mix together the creme fraiche and wasabi together. Place 2 fish cakes on each plate accompany with a generous serving of the Wasabi Creme Fraiche, a side salad and lemon wedge. Serve.