THAI FISHCAKES

THAI FISHCAKES.jpg

THESE ARE REALLY MY MUMS RECIPE WITH JUST A COUPLE OF TWEAKS, SO THANKS MUM! SATISFYING & ECONOMIC, EVEN IF YOU THINK YOU DON'T LIKE FISH I THINK YOU WILL LIKE THESE, HAVE THEM WITH MANGO & COCONUT SALSA FOR A FRESH AND AND FILLING MEAL. GIVE THEM A GO!

  • 500g white fish (river cobbler is sustainable and economic option), cut into chunks.
  • Bunch of spring onions, chopped
  • Thumb size piece of fresh ginger root, grated
  • 2/3 fresh red chillies, roughly chopped
  • Heaped tbsp of Thai green/yellow curry paste
  • 2 tbsp Thai fish sauce
  • 2 small eggs
  • 4-5 tbsp fresh parsley or coriander, chopped
  • 1 1/2 tbsp tamarind paste
  • 1 level tbsp soft brown sugar
  • zest & juice of 1 lime
  • freshly ground black pepper
  • 4 tbsp coconut flour
  • coconut fat for frying
  1. Put the fish chunks, spring onions, chillies, ginger, curry paste, tamarind, fish sauce, eggs, sugar and herbs into a food processor and pulse into smooth-ish mixture, but keep some texture in there.
  2. Scrape the mix out into a bowl and add the flour, lime juice & zest and stir through.
  3. Make 12 balls of mixture - this is a bit messy but putting a bit of coconut flour on your hands makes it slightly easier!
  4. Heat 2 tsp coconut fat in a frying pan and put the balls in, slightly flattened into patties.
  5. Add extra coconut fat to the pan as you need to get through all the fish cakes, frying them gently on either side turning them once so they are golden an cooked through.

Enjoy 2 or 3 with half a plate of mango & coconut salsa