Thai Fish Cakes

 These are probably the easiest fishcakes you’ll ever make. and not a potato in sight! You can freeze these – I cook them first, then gently heat through in the oven covered in foil once they’re defrosted. Ingredients: 400g skinless boneless cod fillets Juice and zest of 1 lime Bunch of spring onions roughly chopped Large handful of fresh coriander (leaves and stalks) 1 tbsp sweet chilli sauce 1 tsp chilli paste  1 tsp ginger paste 1 tsp garlic paste Salt and pepper  2 slices of white bread- roughly grated – use a box grater so they’renot too fine (crusts too) Oil for frying Method: -Place all of the ingredients except for the bread and oil in a food processor. Blend until you have a smooth paste. -Stir in the bread crumbs until combined. – Heat a drizzle of sunflower or vegetable oil in a non-stick frying pan, so it just covers the bottom of the pan.   -Divide the mixture into 8 equal balls. Press each one in the palm of your hand until you have a thin fishcake roughly 1cm thick . – the mixture is a bit sticky, but will become more solid as it fries. -Fry the cakes for 3 minutes or so on a medium to high heat on each side, or until golden brown and cooked through. -Serve with sweet chilli sauce.

Thai Fish Cakes

 

Thai Fish Cakes



These are probably the easiest fishcakes you’ll ever make. and not a

potato in sight!

You can freeze these – I cook them first, then gently heat through in the oven covered in foil once they’re defrosted.

Ingredients:

400g skinless boneless cod fillets
Juice and zest of 1 lime
Bunch of spring onions roughly chopped
Large handful of fresh coriander (leaves and stalks)
1 tbsp sweet chilli sauce
1 tsp chilli paste 
1 tsp ginger paste
1 tsp garlic paste
Salt and pepper 

2 slices of white bread- roughly grated – use a box grater so they’renot too fine (crusts too)
Oil for frying

Method:

-Place all of the ingredients except for the bread and oil in a food processor. Blend until you have a smooth paste.


-Stir in the bread crumbs until combined.


– Heat a drizzle of sunflower or vegetable oil in a non-stick frying pan, so it just covers the bottom of the pan.

 

-Divide the mixture into 8 equal balls. Press each one in the palm of your hand until you have a thin fishcake roughly 1cm thick .


– the mixture is a bit sticky, but will become more solid as it fries.


-Fry the cakes for 3 minutes or so on a medium to high heat on each side, or until golden brown and cooked through.


-Serve with sweet chilli sauce.