Thai Fish Cakes in Oatcake Crumb
These delicious little fish cakes are full of flavour and make a perfect starter. We’ve suggested using haddock but any white fish will do
- 350g haddock (about 2 large fillets), skin and bones removed
- zest of 1 lime
- 1 large clove of garlic
- 1 inch piece of root ginger, peeled
- ½ tsp of prepared crushed chillies
- 100ml creamed coconut (2 sachets)
- 1 tbsp fresh coriander leaves
- salt and freshly ground black pepper
- 1-2 free range eggs beaten
- 150g oatcakes, ground into fine crumbs
- sunflower oil for frying
- 1 tbsp sesame oil
- The juice of 3 limes
- 2 tbsp light soy sauce
- 1 tbsp coriander leaf, finely chopped
Follow these steps
- Place the lime zest, garlic clove, ginger, chilli, coriander leaf, creamed coconut, pinch of salt and a little freshly ground pepper into the bowl of a food processor, and process to a fine paste.
- Chop the haddock into large chunks and add to the food processor. Using the pulse button blend the fish into the paste just until mixed and no more.
- Remove the blade from the processor bowl. Take about a teaspoonful of the fish mixture at a time and form into small round cakes. Place the fish cakes on a plate and refrigerate for about an hour.
- Remove the chilled fish cakes from the fridge. Dip each one in the beaten egg then coat evenly in the oatcake crumbs.
- Pour a covering of sunflower oil into the base of a large, heavy based frying pan, and place over a medium heat. Fry the fishcakes for about 5 minutes each side until golden brown (you may need to do this in several batches). Remove the fishcakes from the pan and place on a plate with absorbent paper. Keep warm in a low oven.
- To serve, place a few salad leaves in the centre of each plate. Place three or four fish cakes on top and drizzle over a little dressing.
To prepare other elements:
- To make the dressing, simply whisk all the ingredients together.