Recipe of the week - Thai Fish Cakes

April 21, 2015 by Justin's Food Co.

This week try these my thai fish cakes recipe their great as a starter or main meal. They are super easy if you have a food processor!

Serves 4 as a starter / 2 as a main

The Ingredients:

• 600g White Fish Fillets (pangasius, coley, pollock, cod, etc), Skin & Bones removed - Cut into small cubes.
• 2 Red Chillies, deseeded and chopped small (leave seeds & pith in if you like a little extra heat).
• 2 tbsp Coriander (fresh), roughly chopped.
• 2 Cloves Garlic, crushed.
• 3 Spring Onions, finely chopped.
• 1/2 Red Pepper, chopped into small cubes.
• Zest of 1 Lime
• 1tbsp Nam Pla (fish sauce)
• 1 Whole Egg
• Sea Salt
• Vegetable Oil

The Method:

1. Place the fish into a food processor, add the red pepper, chill, spring onion & garlic. Blend for 15 seconds to a rough paste.
2. Now add the lime zest, nam pla, whole egg & 1 good pinch of sea salt. Blend for another 15 sec or so until you have an almost smooth paste, but leaving a little texture to the mix. Place the mixture into a clean bowl, cover with cling film & place in the fridge for 1-2 hours (can be left overnight).
3. Dived the chilled mixture into equal portions & shape into your desired fish cake shapes.
4. Heat up a heavy based frying pan over a medium to high heat. Add 4 tbsp of oil. Carefully place in your fish cakes (cook in batches if necessary) be careful the oil will be very hot & may spit, I emphasis on place not drop. Cook for 2/3 minutes on each side, 3/4 minutes if main meal size. When ready they should be golden brown in colour & firm to the touch. Serve with a plum or sweet chilli dipping sauce.