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Thai fishcakes

By sammyandmel (GoodFood Community)
  • Rating: 5 out of 5.12 ratings
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
A Thai fishcake recipe that uses a method for getting air into the mixture for a lighter cake
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Ingredients

  • 250g-300g white fish fillets (eg haddock, pollock), chopped
  • 2 cloves garlic, peeled and roughly chopped
  • 5cm ginger, peeled and roughly chopped
  • 1 stalk lemongrass, outer leaves removed and white part roughly chopped
  • 3 spring onions, finely chopped

1 red chilli, roughly chopped (or 4 dried chillies, de-seeded and soaked in hot water for 10 minutes)

  • handful of fresh coriander
  • 1 tbsp groundnut oil
  • 3 tsp fish sauce
  • half a tsp salt
  • zest of 1 lime
  • 1 tsp sugar
  • 1 egg lightly beaten

groundnut oil for frying

  • salad leaves, lime wedges and sweet chilli sauce to serve

Method

  • STEP 1
    Into a food processor put the garlic, ginger, lemongrass, spring onion, chilli, coriander and the tbsp oil. Pulse until it is well chopped up.
  • STEP 2
    Add the fish, fish sauce, salt, lime zest, sugar and egg and whizz until it forms a smooth paste. Scoop out into a bowl and, using your hands, pick up the mixture and repeatedly through it against the side of the bowl. Do this for 3-4 minutes (this thickens and aerates the mixture). Chill the mixture for 15 minutes.
  • STEP 3
    Shape into little patties and shallow fry for a few minutes on each side until golden and cooked through.
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    Rating: 5 out of 5.12 ratings
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