Thai fishcakes with dipping sauce

    Thai fishcakes with dipping sauce

    29saves
    2hours10min


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    These delicious fishcakes are flavoured with lemongrass and coriander, and spiced with Thai red curry paste. They're served with a tangy lime and honey dipping sauce, and a lettuce, cucumber and mint salad.

    Ingredients
    Serves: 8 

    • 350 g floury potatoes, peeled and cut into chunks
    • 350 g white fish fillets
    • juice of 1 lime
    • 1 thin lemongrass stalk, thinly sliced and lightly crushed
    • 2 teaspoons Thai red curry paste
    • 3 spring onions, thinly sliced
    • 3 garlic cloves, chopped
    • 3 tablespoons chopped fresh coriander
    • 1 teaspoon chopped fresh ginger
    • 4 tablespoons plain flour
    • 2 eggs, lightly beaten
    • 1 cup fresh wholemeal breadcrumbs
    • 2 tablespoons extra virgin olive oil
    • Lime and honey dipping sauce
    • juice of 3 limes
    • 2 tablespoons clear honey
    • 1 teaspoon chopped fresh ginger
    • 2 teaspoons reduced-salt soy sauce
    • 3/4 teaspoon Thai red curry paste
    • 1 large mild red chilli, seeded and thinly sliced
    • cucumber and mint Salad
    • 1 iceberg lettuce, finely shredded
    • 1/2 cucumber, diced
    • 3/4 cup mint leaves, finely shredded

    Directions
    Preparation:1hour40min  ›  Cook:30min  ›  Ready in:2hours10min 

    1. Boil the potatoes in a saucepan with enough water to cover for 15–20 minutes or until tender. Drain well, then mash.
    2. Meanwhile, place the fish in a shallow pan with enough cold water to cover and add half the lime juice. Bring to the boil, reduce the heat to low and simmer for 1 minute. Remove from the heat, cover pan and leave to cool for 4 minutes. Drain the fish and flake the flesh with a fork, discarding skin and bones.
    3. Mix together the potatoes and fish with a fork, adding the lemongrass, curry paste, spring onions, garlic, coriander, ginger and the remaining lime juice.
    4. Tip the flour onto one plate, the eggs onto a second plate and the breadcrumbs onto a third plate. Take about 1 tablespoon of the fish mixture and shape into a fishcake. Turn first in the flour, then dip into the egg and, finally, coat with crumbs. Shape and coat the remaining fishcakes in the same way, making 24 all together. Chill the fishcakes for 1 hour.
    5. Heat half the oil in a nonstick frying pan. Add half the fishcakes and cook over medium heat for about 3 minutes on each side or until golden. Remove and keep warm while you cook the rest of the fishcakes, using the remaining oil.
    6. For the dipping sauce, place all of the ingredients in a small pan and heat gently for 1 minute. Do not boil. Mix together the lettuce, cucumber and mint for the salad. Arrange the fishcakes on individual plates with the salad and serve each with a tiny dish of the dipping sauce.

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