Saturday 2 April 2011

Spicy Thai Fish Cakes

This is a simple recipe for fish cakes which is good for when you have cooked too much fish or just simply fancy some fish cakes.

Any fish or even a combination of fish can be used but this recipe uses rainbow trout and makes about four to six fish cakes. The quantities are approximate and ingredients can be varied to use whatever you have to hand at the time. What I try to do is put in an equal amount of fish to an equal amount of mashed potato and carrot or whatever else you're using as a main ingredient.

750g filleted boneless cooked trout.
pinch salt
good grind of pepper
1-2 red or green chillies or one of each sliced finely
2-3 spring onions chopped finely
1-2 cloves finely chopped garlic
fresh coriander or parsley
750g boiled mashed potato and carrot ( approx 75% potato - 25% carrot )
Plain flour for dusting

Break up the fish and put all the ingredients in a bowl. Mix together well. Form into palm sized balls, squeeze down into 15mm thick patties, dust all round with flour and lay aside for cooking. Do the same with the rest of the mix.

Pour enough oil into a large pan for shallow frying. Bring the pan to temperature and fry the fish cakes for approximately 5 minutes each side turning occasionally to avoid burning.

Turn out onto some kitchen roll and serve with a rice dish of choice, some fresh green salad, light soy sauce/wasabi and sweet chilli sauce for dipping.


1 comment:

  1. will try to cook it tommorrow, got some trouts and bored with baking it, hope it will work x