Thai inspired Fish cakes – low carb2013-04-28
- Yield : 25
- Servings : 6-7
- Prep Time : 10m
- Cook Time : 15m
Fish cakes are extremely popular in the UK. Although very tasty, when you buy them off the supermarket shelves and examine the contents, you will find that more often than not, you are munching into more potato than fish.
So make them yourself, ensure you eat good.
This is a fabulous way to use the not so costly fish that you get in the supermarket, such as frozen pollock. If you like, you can also use smoked haddock in this recipe.
- Fish of your choice- 500 gm
- Red Thai curry paste- 2 tbsp
- Coriander, finely chopped- 2 tbsp
- Milk- 1/2 cup
- Cumin seeds- 1 tsp
- Cinnamon- 1 inch stick
- Bay leaves- 4-5
- Cloves- 2-3
- Ginger paste( optional)- 1 tsp
- Garlic paste-( optional)- 1 tsp
- Egg, beaten-1
- Cornflour (optional)- 1 tbsp
- Salt to tatste
In a large pan, boil 1/2 cup milk mixed with 1/2 cup water and whole spices.
Take your pick of fish. I have used a mix of salmon and pollock- both frozen. Let them sit outside the freezer for about 10 minutes, there is no need to completely thaw them.
Drop these into the pan with boiling milk. Let cook for 2-3 minutes. Do not overboil, as the fish will get rubbery if overcooked.
This is what you will see in 2-3 minutes, soft fish, almost breaking up. Drain the fish, discard all cloves, bay leaf and cinnamon. If some spice clings on to the fish, it is ok.
Chop some onions. Heat oil in a pan, and toss in the onions. Fry for 2 minutes, till soft.
The fish is now cool enough to break up and will break up easily with a fork. You can even use your fingers.
Add the crumbled fish into the pan containing the onions. Fry for 2 minutes.
Put all this mixture into a food processor. Add 2 heaped tsp of red Thai curry paste, salt, ginger paste, garlic paste and some coriander leaves (optional). Add one egg for binding. If you like you could also add in 1 tbsp of cornflour, if you don’t mind the gluten.. If you don’t have a food processor, its ok. Just try to mix it together with your hands.
Mince it up.
Shape them and keep in a plate ready for frying.
These are some waiting for the freezer, for another day.
Fry in hot oil on a shallow pan. Serve with salad or on the side with a main meal.