Thai Fish Cakes


I am obsessed with this recipe at the moment, these fish cakes are so fresh and tasty! This is the second time I have made them in the past week. The first time I made them for a dinner party that I was hosting with a group of friends, lets just say we were running super late in prepping the dinner and this was the easiest recipe to whip together quickly but that's still packed full of flavour.

This recipe makes 8 small fish cakes which is perfect for 4 people served as a starter with a salad or 2 people if served as a main.

The best fish for this recipe is flakey white fish, I'm in the UK and I use either Haddock or Cod.

You don't have to chill the mixture but if you do have time place it in the fridge to chill, as it makes it easier to handle and helps to firms the mixture up.

The mixture can be slightly wet which doesn't matter too much but you can add more breadcrumbs if this is the case. The patties like to fall apart during the flour coating stage, so don't worry about this I just squish them back together, or instead of dipping the patties into the flour I just scoop flour into my hands and gently pat each side. You also have to make sure your gentle when turing them in the pan.

If you have never made your own breadcrumbs before it is super easy - you just put a couple of slices of bread (you only need a couple because it makes quite a bit) in the food processor or blender and blitz until the bread has been made into crumbs. I store the breadcrumbs in a ziplock bag in the fridge and they last a lot longer.

Sweet chilli sauce works perfectly with the fish cakes but as I am sure you are all aware, the stuff you buy from the supermarket is packed full of sugar so for a healthy alternative make your own :) - try out this recipe from Sarah Wilson's I Quit Sugar http://quitsugarforgood.com.au/category/recipes/  (scroll to the bottom of the linked page to find the right recipe).


Ingredients

250g of white fish
2 garlic cloves (finely chopped) 
3 spring onions (finely chopped) 
1 small red chilli (finely chopped) 
1 big handful of coriander (roughly chopped) 
Zest of 1 lime (or lemon) 
1 egg (lightly beaten)
2/3 of a cup of either homemade wholewheat/rye breadcrumbs or almond meal
1/2 cup of spelt flour (for coating) 
Coconut oil (or olive oil - for frying)  

 Method

1. Preheat the oven to 180℃. Place the fish fillets on a lined baking tray and bake in the oven for 10-20 minutes, until cooked. Leave to cool slightly. Once cooled flake the fish into a bowl either using your hands or a fork.


2. Add chopped garlic, spring onions, chilli, coriander, lime zest, egg, breadcrumbs and the flaked fish into one bowl and mix until combined.

3. If you have time place mixture in the fridge and chill for 30 minutes.

4. Place the flour on a flat plate (ready to coat the cakes) and cover the bottom of a pan with oil. Heat up the oil to medium/high heat.

 5. Scoop a handful of mixture out at a time for each patty and roll into a ball and then flatten into a patty (repeat until you have done this with all the mixture). Dip each side of the patty into the flour and shake off excess.

6. Place the patties into the hot oil and fry each side for about 5-8 minutes, until golden.

7. Drain the patties on a plate covered in a kitchen towel to remove excess oil.

8. Serve hot with a side salad or veges.

 Enjoy x

Comments

Post a Comment

Popular posts from this blog

Frozen Bounty Bars

Image
These frozen coconut & chocolate bounty bars are amazing! If you are craving a chocolate bar but don't want the guilt then these bounty bars are by far your best answer! The recipe only has a few ingredients and is also really easy - you just have to wait a few hours for the coconut mix to freeze, but trust me its worth it!  Ingredients Bars 1 cup unsweetened shredded coconut ⅓ cup coconut cream ½ teaspoon of vanilla essence Chocolate Coating  4 tablespoons coconut oil 2 tablespoons cacao powder ½ teaspoon of vanilla essence Method  1. In a bowl mix the shredded coconut with the coconut cream and the vanilla extract, blend well with a spatula or a spoon.  2. Place the shredded coconut mixture on a small tray/dish lined with baking paper.  3. Shape it into a flat rectangle about 4 inches by 6 inches and 1 inch thick (measurements may vary). 4. Place in the freezer for 2 hours, until frozen solid. 5. Remove from the freezer and cut into
Read more

Massaman Fish Curry

Image
I found this single-serve Fish Curry recipe on the I Quit Sugar blog and knew i had to make it! It is filled with lots of fresh veggies and only takes 30 minutes to cook, which makes this dish the perfect mid-week recipe.  I've just used the veggies i had in my fridge, you can add in any veggies you like.  Note: if using store brought massaman curry paste (or any curry paste for that matter) make sure you read the list of ingredients because they can be full of oil and sugar.  If the first ingredient is oil, then don't buy it, the first ingredient should be a flavour like onion, chilli or lemongrass. Also try to avoid pastes that use palm oil.  Ingredients 1 tablespoon peanut oil 1/4 onion (thinly sliced) 1/2  capsicum/pepper (thinly sliced) 1/2 carrot (thinly sliced - lengthwise) 1 tin (165ml) coconut milk 2 tablespoons massaman curry paste The juice from 1/2 a lime 2-3 drops fish sauce 150 g white-fleshed fish fillet, 1 cup of frozen peas  1 t
Read more

Finnish Scones

Image
These healthy scones are a great snack or can also be used as toast (cut in half and pop into the toaster or toast in the oven) or as bread for sandwiches etc. Ingredients 1 1/2 cups of wholemeal spelt flour 1 1/2 teaspoons of baking powder A pinch of salt 1 tablespoon of olive oil 150ml of water Method 1. Preheat the oven to 220 ℃ and line a tray with baking paper. 2. Combine the flour, baking powder and salt in a bowl. 3. Add the oil to the mixture and pour in the water (half of it at a time to check the consistency - if becomes to wet add more flour). Mix with a wooden spoon. 4. Lightly flour baking tray and hands. Divide the dough into two pieces and place on the baking tray. 5. Pat each piece into about 1cm thick discs. Using a knife cute each disc into 4 scones. 6. Place in the oven and bake for 15 minutes. 7. Serve hot with organic butter or use as bread for toast/sandwiches. Enjoy x
Read more