Thai Fish Cakes recipe
Updated
Get your fish intake the easy way with this adaptable recipe. Any type of fish can be used for these whether it’s fresh fish, tinned tuna or frozen prawns.
Ingredients
To make 1 serving
- Fish of your choice e.g. 2 tins of tuna or 1 bag of defrosted prawns
- Potatoes 2
- Red chilli 1 (seeds included or not depending on your spice tolerance)
- Any type of bread (can be slightly stale) 2 slices for breadcrumbs
- Lemon 1
- Finely chopped coriander (fresh is best but dried is fine too) 2 tbsps
- Knob of butter
- Salt & pepper
How to make Thai Fish Cakes:
- Firstly, preheat the oven to 200C. Chop the potatoes into small cubes and boil until fully cooked through (around 10 minutes, test softness with a fork) then mash with butter.
- While the potatoes are cooking, prepare the breadcrumbs by blending (or grating) 2 slices of bread. Add salt and pepper and half of the grated lemon zest. The zest from the other lemon half can be frozen or used for baking.
- Prepare fresh fish by steaming or cooking in the microwave for around 4 minutes, then flake with a fork and add to the mashed potato. For tinned fish or prawns, just add and mix.
- Add finely chopped chilli, coriander, lemon juice and salt and pepper to the fish cake mixture and stir well. Form the fish cakes into small patties by hand.
- Press the fish cakes into the breadcrumbs until evenly coated on all sides and place on a baking tray to go into the oven for about 20 minutes or until golden.