Wednesday, 16 April 2014

Thai Fish Cakes

When Andrew (my husband) goes to the supermarket by himself he will invariably come back with some new food or ingredient he hasn't heard of before or the packaging has caught his eye so he had to buy!

So far this week we have had wasabi peas (hot but yummy & surprisingly moreish!) Freeze Dried Raspberry Cookies from his favourite coffee shop (very yummy) and a Thai spice mix.

I was intrigued with the Thai spice mix and thought it would go well in some smoked salmon fish cakes. Here's the recipe I came up with & they were very tasty served with a simple dressed salad.



Serves 2

150g Smoked Salmon
4 Spring onions
About 3-4 tablespoons of mashed potatoes (I used left overs form last nights meal)
A good handful of flat leaf parsley
Chilli flakes
Lime Zest & juice from 1 Lime
1 tablespoon of mayonnaise
3 teaspoons of Thai spice mix - (which was a blend of lemongrass, coriander, garlic, chilli & ginger)
salt & pepper

Firstly pop the parsley, spring onions, and salmon into a processor and give a few short blends to roughly chop. In a bowl mix the potatoes with the mayonnaise to loosen it then add all the other ingredients and fold together well - do not beat the mixture that will break the fish and ruin the texture.

Now get a plate and a bowl of flour. Sprinkle flour on the plate and your hands. Take about a tablespoon of mixture and form into a small patty shape. Coat in the flour & place on the plate.
 Repeat until you have used all the mix & have a plate of small fish cakes. Cover & place in the fridge for at least 1 hour. This helps them keep their shape when cooked.

To cook pre-heat a non-stick frying pan and add about tablespoon of oil. Cook the fish cakes gently, on a medium heat, until browned on both sides. I cooked mine for about 5 mins each side. Place in a preheated oven to keep warm whilst you cook the rest.


We served our with a simple salad of crispy cos lettuce & tomatoes with a spicy red pepper dressing


 Red Pepper Dressing Recipe

1 small red pepper de-seeded & finely diced
4 floz good olive oil
2 teaspoons sweet chilli sauce (hot)
juice 1 lime
1 teaspoon crushed coriander seeds
salt & pepper

Put all the ingredients into a screw top jar and shake until amalgamated. Make about an hour before needed. Do not refrigerate and give a good shake before pouring onto the salad.

Printable Recipe

 Fishcakes