Thai Fishcakes
Submitted by Janey on September 3, 2019 - 9:17am
Ingredients:
250g-300g white fish fillets (eg haddock, pollock), chopped
2 cloves garlic, peeled and roughly chopped
5cm ginger, peeled and roughly chopped
1 stalk lemongrass, outer leaves removed and white part roughly chopped
3 spring onions, finely chopped
1 red chilli, roughly chopped (or 4 dried chillies, de-seeded and soaked in hot water for 10 minutes)
handful of fresh coriander
1 tbsp groundnut oil
3 tsp fish sauce
half a tsp salt
zest of 1 lime
1 tsp sugar
1 egg lightly beaten
groundnut oil for frying
salad leaves, lime wedges and sweet chilli sauce to serve
Course:
Starter
Serves:
4
Cooking Time:
3 - 4 mins
Equipment:
Food Processor
Zester or grater
Method:
Into a food processor put the garlic, ginger, lemongrass, spring onion, chilli, coriander and the tbsp oil.
Pulse until it is well chopped up.
Add the fish, fish sauce, salt, lime zest, sugar and egg and whizz until it forms a smooth paste.
Scoop out into a bowl and, using your hands, pick up the mixture and repeatedly through it against the side of the bowl. Do this for 3-4 minutes (this thickens and aerates the mixture).