Thai fish cakes

These fish cakes are AMAZING and so easy to make. You literally put everything into the food processor, blitz until smooth, and then fry the patties. This recipe was created by Marcello Tully, a Brazilian-born chef who lives in Scotland and cooks at Kinloch Lodge.

https://www.greatbritishchefs.com/recipes/thai-fish-cakes-recipe

Ingredients

  • 700g of whiting fillet or cod or haddock

  • 35g of fish sauce

  • 35g of thai red curry paste (I used a store-bought paste from Thai Kitchen)

  • 20g of fresh coriander, chopped

  • 70g of spring onions, finely sliced

  • 90g of green beans, finely chopped

  • 2 red chillies, finely chopped (optional)

  • 5g of lemongrass, chopped

  • 15g of caster sugar

  • 80ml of water

  • 10ml of lime juice

  • 1 pinch of salt

  • 130g of egg

  • 50g of breadcrumbs

  • 20ml of sunflower oil, for frying

SWEET CHILLI DIP

  • 25ml of water

  • 1 pinch of cornflour

  • 175g of caster sugar

  • 12g of fish sauce

  • 1 pinch of salt

  • 85ml of white wine vinegar

  • 1 red chilli

  • 1/2 garlic clove

  • 1 tsp fresh ginger

Creating the Magic!
Place the fish in a food blender and blitz into a smooth paste. Add all the remaining ingredients except for the sunflower oil and mix well.

Weigh the mix into 80g portions and then roll each portion into a ball

Place each ball on a board and flatten gently with the palm of your hand, so each ball is turned into a burger-shaped patty. Optional - I rolled the patties in breadcrumbs to help them hold their shape/cook better.

Heat the sunflower oil in a heavy-based frying pan and fry the fishcakes for 5 minutes on each side. Transfer the cakes to a preheated oven set to 165°C/gas mark 3 and cook for a further 5 minutes

Dip

For the dip, mix the water and cornflour together to dilute the cornflour. Place all the remaining ingredients in a saucepan and bring to the boil

Once boiling, whisk in the water and cornflour solution and boil for another 1-2 minutes. Serve with the Thai fish cakes.

Notes

*I used frozen cod, defrosted it and then squeezed out any liquid.

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