Food - Fish and Seafood Recipes

Fish and seafood recipes from Africa and the world

Thai fish cakes

Thai fish cakes

With the freshest ingredients these are perfect for a spicy midweek supper.

Ingredients
For the fish cakes
500g/1lb 2oz white fish such as cod
1 tbsp Thai fish sauce
1 tbsp Thai red curry paste
2 tbsp chopped fresh coriander
2 spring onions, finely sliced
1 free-range egg
pinch dried chilli flakes
1 lime, juice and zest
2 tbsp plain flour, for dusting
vegetable oil, for shallow frying
1 bunch watercress

For the honey dip
2 tbsp honey
1 tbsp vinegar
1 small onion, finely chopped
2 tbsp tomato ketchup
1 tbsp chopped fresh mint and coriander

Preparation method
Preheat the oven to 180C/350F/Gas 4.

For the fish cakes, put all the ingredients except the oil, flour and watercress, into a food processor and blend together until smooth.

Shape the mixture into small fish cakes and lightly dust with the flour.

Pour the vegetable oil into a deep heavy-based frying pan until it is 2.5cm/1in in depth and place over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

Fry the fish cakes for 2-3 minutes on each side, or until golden-brown. Transfer to a baking tray and put the fishcakes into the oven for five minutes to heat through.

For the dip, put the honey into a small pan with the vinegar, onion and ketchup. Bring to the boil, remove from the heat and set aside to cool. Stir in the chopped herbs.

Serve the fish cakes with the honey dip and some watercress.


Less than 30 mins preparation time
Less than 10 mins cooking time
Serves 4

Join us on Facebook Follow us on Twitter Keep up with us on Pinterest Join our Google Plus circle Join us on Tumblr