Sunday, 17 June 2012

Thai Salmon Fishcakes

First course: Thai Salmon Fishcakes

This recipe was taken from a cutting from a newspaper years and years ago. I used to cook it regularly, but one of my guests last night (she was my sous chef, I love when I have someone to chop for me!) has never had it cooked by me and I've known her probably seven years, so that's how long since I've cooked it! These aren't those little rubbery fishcakes you get in a thai restaurant, they are zingy, light and delicious.


oil for frying
5 spring onions, finely sliced
2.5 cm fresh ginger, peeled and grated
2 cloves garlic, crushed
zest and juice 1 lime
2 x 170 g tin crab meat, drained (I used salmon though)
80 g mashed potato
1 tbsp fresh coriander, chopped
plain flour
1 egg, beaten
dry white breadcrumbs


Heat the oil in a pan, add the spring onions and cook for 1-2 minutes until beginning to soften.

Add the ginger and garlic and cook for a further one minute. Add the lime juice to the pan and remove from the heat.

Put the crab meat and potato in a bowl, add the onion mixture, lime zest and coriander, and season with salt and pepper (you can add a dash of Tobasco here if you fancy a bit more heat). Flour your hands and shape into four large or eight small cakes.

Dust the crab cakes with flour, then roll in the beaten eggs and coat with the breadcrumbs. If you have enough you can roll in the egg and breadcrumbs a second time.

Heat a little more oil in the pan and fry the cakes for about two minutes on each side, until golden brown.

Frying the fishcakes
Serve on a bed of rocket and drizzle with sweet chilli sauce.

Thai Salmon Fishcakes

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