“Little Thai fish cakes – as sold on the streets of Bangkok – are almost always delicious, usually made with no potato and a lot of chilli, but here I have combined the South-East Asian flavours of lemongrass, coriander and chilli with English potatoes,” says culinary legend, Prue Leith.
Nutrition Facts
Almost Thai fish cakes
Amount Per Serving
Calories 165
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 45mg15%
Sodium 454mg20%
Potassium 373mg11%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 2g2%
Protein 10g20%
Vitamin A 125IU3%
Vitamin C 10mg12%
Calcium 21mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Almost Thai fish cakes
A fresh and zingy starter.
Servings: 8 fishcakes
Calories: 165kcal
Ingredients
- 300 g floury potatoes peeled
- 1 medium egg beaten
- 3 tbsp coriander leaves and stalks finely chopped
- 1/2 green chilli finely chopped
- 300 g salmon fillet skinned and cut into 1–2cm cubes
- 3 cm piece of ginger peeled and finely grated
- Finely grated zest of 1 lime
- 1 lemongrass stem
- 3 - 4 tbsp dried breadcrumbs
- 2 tbsp sesame oil
- 1 tbsp unsalted butter
- Salt and pepper to season
For the dipping sauce:
- 4 tbsp rice wine vinegar
- 1 tbsp mirin
- 2 tbsp Thai fish sauce (nam pla)
- Juice of 1 lime
- 1 tsp honey
- 1/2 red chilli deseeded and very finely chopped
Method
- Bring a large saucepan of salted water to the boil, add the potatoes and simmer until tender, about 20 minutes. Drain well, and while still boiling-hot, crush (rather than mash) the potatoes and allow the steam to escape – the drier the mash, the firmer your fish cakes will be.
- Leave the mash to cool before stirring in the egg, coriander and green chilli. Generously season with salt and pepper. Set aside.
- While the potatoes are cooking, whizz the salmon, ginger and lime zest in a food processor until they form a thick paste.
- Peel the outer layer of the lemongrass and discard. Cut the stem in half lengthways and chop as finely as you are able. Add to the salmon paste, then add the salmon mixture to the cooled potato, combining well. Divide the mixture into eight and shape into patties.
- Dip each one into the breadcrumbs to coat and put onto a large plate or baking tray. Chill in the fridge for at least an hour to firm up the fishcakes.
- Place a large, heavy-based frying pan over a medium heat. Heat the sesame oil and butter together in the pan until beginning to foam, then fry the fish cakes in batches, until golden on both sides.
- To make the dipping sauce, combine all the ingredients and pour into a small serving dish. Serve the hot fish cakes with the dipping sauce.
Nutrition
Calories: 165kcal | Carbohydrates: 14g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 454mg | Potassium: 373mg | Fiber: 2g | Sugar: 2g | Vitamin A: 125IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 2mg
Prue: My All-time Favourite Recipes by Prue Leith, photography by David Loftus, is published by Bluebird.
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