Fish cakes taste great and are an amazing way of making a little bit of fish go further. They were a staple growing up and one of the dishes, my mum cooked us, that will always stay with me :).

20170112-thai-fish.jpg

I never use a recipe and no two batches come out the same but that is half the fun.

Below I am doing a take on Thai fish cakes but I am just as likely to make them coated in breadcrumbs. Sometimes I keep the potatoes chunky, sometimes I mash everything well to give a smoother texture.

Advertisements

I just follow two basic rules in that I use a 1:1 ratio of fish to parboiled potatoes and I like to add colour by using finely minced fresh vegetables in the mix itself. If you find the cakes fall apart during cooking, try a bit more egg in the mix next time.

Parboil the potatoes:

20170112-cubed-potato

Mash your fish (I am using canned John West Pink Salmon):

20170112-thai-fish-2

Prepare the vegetables (I am going for a Thai taste so I am using lime zest, shallots, coriander, garlic and some red capsicum for colour):

20170112-thai-fish-3

Whisk an egg or two and mix everything up (I did this gently as I wanted a chunky look):

Make small or large cakes, using your hands, as you please and then pop them in the fridge for a bit (just look at the colours, beautiful):

20170112-thai-fish-10

A quick shallow fry is all that is needed:

20170112-thai-fish-12

Serve with some greens and you favourite sides:

20170112 thai fish

Enjoy,

PK


YOU MIGHT ALSO LIKE
THAI CUISINE
SOUTH EAST ASIAN FOOD
MORE POTATO DISHES
MORE NORECIPE GOODNESS

Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.


Advertisements

 

 

 

 

 

 

 

 

 

Advertisements

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.