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.

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

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.
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

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.