I made Thai fish cakes for supper last night. I wanted to find a recipe that had just fish and not bulked up with potato and the first recipe I tried ended up in a sloppy mess.
This is my adaptation of an Angela Hartnett recipe, I was really pleased with the outcome, the texture was quite meaty and the flavour had a slight spicy kick to it. It’s a personal taste thing, but next time I think I’ll be brave and add more Thai curry paste as we do love it hot!
I’m afraid I didn’t take many pictures this time round, but when I make them again I’ll add more pictures of the ingredients and process, just like my other recipe posts ♥
For now here are the ingredients, which I have adapted for gluten free and for two people:
- 250g cod (skinned and roughly sliced)
- 1 tsp. Thai fish sauce (called Nam Pla)
- 1-2 tsps. Thai red curry paste (should be gf, but check the label anyway)
- 1 large tbsp. chopped fresh coriander
- 2 small or 1 big spring onion – finely sliced
- pinch dried chili flakes (or more if you are brave)
- 1 lime (only need the juice from half a lime and the zest is optional)
- 1 beaten egg ( you will only use about half, this is to bind the mixture)
- 2-3 tbsps. flour to dust finished cakes – I used fine cornmeal but plain gf will do
- vegetable oil for frying
- preheat oven to 180C/160C(fan)/gas4 and put a baking tray in
- Put all the above ingredients (accept the egg and flour and oil) into a food processor and blitz until chopped and mixed.
- Add half the beaten egg and blitz again to bind the mixture, if it’s still a bit dry add a bit more.
- shape the fish mixture into small patties and then lightly dust with the flour – I’m a bit phobic about touching fish and meat, so I wear surgical gloves!
- At this point you can put in the fridge to chill a bit whilst your preparing your veg
- when ready to cook, heat a few tbsps. of oil in the frying pan and then fry the fish cakes on a medium heat for about 2-3 minutes each side, until golden brown
- then transfer to the hot baking tray and cook in the oven for 5 minutes to make sure they are cooked through
- serve with your favourite rice and stir fry veg and some sweet chili sauce too – Enjoy!