Updated: Aug 21, 2021
This meal was a challenge but I enjoyed making it. These Thai Fishcakes were absolutely delicious and completely different from your traditional fishcakes. For starters, they were created from grated carrots rather than mashed potatoes.
In addition, they had an oriental taste different textures and flavours. Although they had a rustic look as my mum puts it, they actually tasted nice (especially with chilli sauce). I will try traditional fishcakes one day.
-340g Smoked Haddock Fillets
-1 beaten egg
-1/2 tsp brown sugar
-1/2 tsp chilli powder
-2 Tbsp chopped coriander
-1/2 tsp Grated ginger paste
-1/2 tsp Garlic paste
-1/2 Ground Cumin
-3 Kaffir Lime leaves
-1/2 tsp salt
-1 spring onion
-Fine green beans/Mange Toute
-1 Red Bell pepper
-2 Tsp Garlic olive oil
-Thai Fish Sauce
-Thai sweet chilli dipping sauce.
Option 1:Serve with fried vegetables (mange toute, grated carrots, grated courgette, pepper and baby sweetcorn).
Option 2: Serve with black bean salad. Please click on link
Cut the smoked haddock fillets into chunks.
Add the smoked haddock chunks to the beaten egg, brown sugar, chopped coriander, fish sauce, green beans, salt, red Thai curry paste.
Mix all the ingredients until they bind together.
Create 4 fishcakes from the mixture.
Heat the oil in the frying pan and fry the fish cakes on either side until golden brown.
Put in the oven to keep warm.
Complete option 1 or option 2.
Serve on a warm plate