Cookbook - The Fasting Day Cookbook: 120 easy recipes for the 5 by Cookbook

Author:Cookbook [Cookbook]
Language: eng
Format: epub
Publisher: Ebury Publishing
Published: 2013-09-01T16:38:50+00:00

Thai Fishcakes

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CALORIES PER FISCAKE: 100

Makes 10 | Preparation time: 25 minutes | Cooking time: 20 minutes

Bursting with strong flavours from the chillies, Kaffir lime leaves and lemon grass, these bear absolutely no resemblance to the traditional British fishcake! Serve them on a bed of crunchy fresh salad leaves. This recipe makes 10, so freeze any you aren’t planning on using immediately.

450g white fish fillets, such as cod or haddock

4 Kaffir lime leaves

2 tbsp chopped coriander

1 tbsp Thai fish sauce

1 tbsp lime juice

2 tbsp Thai red curry paste

salt and pepper

flour, for coating

vegetable oil, for shallow-frying

to serve

mixed salad leaves

shredded spring onion

1 mild red chilli, sliced

lime wedges

Remove any skin and pin bones from the fish, then place the fish in a food processor or blender and work until smooth.

Finely chop the lime leaves and add to the fish with the coriander, fish sauce, lime juice and red curry paste. Season with salt and pepper. Process until well mixed.

Using lightly floured hands, divide the mixture into 10 pieces and shape each one into a cake, about 6cm in diameter.

Shallow-fry the fishcakes in batches. Heat a 1cm depth of oil in a frying pan. Cook the fishcakes, a few at a time, for about 4 minutes each side. Drain on crumpled kitchen paper and keep hot while cooking the remainder.

Serve the fishcakes as soon as they are all cooked, on a bed of salad leaves scattered with shredded spring onion and chilli slices. Serve with lime wedges.

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