Easy Peasy Fish Cakes

Ingredients

500g of cooked fish (I used the leftover fish from a whole baked dhufhish, canned tuna and salmon work as well. You can use raw fish (finely chopped or blitzed in a food processor) just be mindful it will need a longer cooking time.

2 medium – large potatoes cooked and mashed

1 can corn kernels, drained

2 bunches of coriander (can substitute with basil or dill (use less dill) chopped

Small bunch of chives (can substitute with onion or spring onion) chopped

1 red chili, de-seeded (or keep the seeds if you like it hot) finely chopped

1 cup of bean shoots, chopped

3 cloves of garlic, minced

2 tsp fish sauce

1 Tbl of chili sauce (I used a homemade one, be mindful of the sugar content in bought ones)

1 raw egg

Rock salt and fresh cracked pepper to taste

Coconut or Olive oil for cooking

 

You can increase or decrease (or substitute!) any of the flavouring ingredients according to your taste preferences. It is ok to taste the mix before you form into cakes as everything is cooked.

Method 

Flake cooked fish into small pieces, removing any bones or scales as you go.

In a separate bowl, combine corn, coriander, chives, garlic, bean shoots.

Mix mashed potato in with the cooked fish.

Combine the fish and combined ingredient bowl, along with fish sauce, chili sauce and raw egg together.

Fold ingredients together until mixed thoroughly.

Add salt and pepper to taste (this is where you can taste the mix and add more flavouring if you wish)

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Heat oil in a large frying pan, I like to turn it on high heat while the oil is heating, then turn it down to medium before I place the cakes in.

Using a salad or large spoon, scoop mix into palm of your hand to form a cake.

Place cakes into the pan, you want it to sizzle, but not burn.

After two minutes, carefully turn over and cook on other side (use a flip instead of tongs)

It can be tricky to get the oil temperature right so they don’t stick, so I tend to cook them individually until I have got it right (it saves having an entire pan of stuck cakes).

Place cooked cakes on a plate with paper towel to drain.

Serve with your choice of salad and dipping sauce (my husband goes extra chili sauce, I like Greek yoghurt with garlic, lemon and cucumber to cool them down).

 

Fish cakes are great for dinner, lunch or as a cold snack for leftovers in the following days.

Enjoy! 

A x 

 

Alani Morgan2 Comments