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    • Thai Fish Cakes with Dipping Sauce

    Mark Sharron
    Easy
    15 minutes
    6 to 8
    Amount Per Serving: Calories 42; Fat 1g; Carbs 5g; Cholesterol 21mg; Sugars 0g; Fibre 5g; Protein 4g; Sodium 1.37g
    These fish cakes are a great way to get your Omega-3s. They’re made with fresh haddock and potatoes, spiced with Thai red curry paste. They are complemented with zesty lime and a honey dipping sauce.
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    Ingredients

    • 340g potatoes, peeled and cut into chunks
    • 340g haddock fillet
    • 1 lime, juiced
    • 1 thin lemongrass stalk, thinly sliced and crushed
    • 2 teaspoons Thai red curry paste
    • 3 spring onions, thinly sliced
    • 3 garlic cloves, finely chopped
    • 3 tablespoons chopped fresh coriander
    • 1 teaspoon finely chopped fresh root ginger
    • 4 tablespoons plain flour
    • 2 eggs, lightly beaten
    • 100g fresh breadcrumbs
    • 2 tablespoons extra virgin olive oil
    • salt and pepper to taste
    • For the lime and honey dipping sauce
    • 3 limes, juiced
    • 2 tablespoons clear honey
    • 1 teaspoon chopped fresh root ginger
    • 2 teaspoons soy sauce
    • ¾ teaspoon Thai red curry paste
    • 1 red chilli, seeded and thinly sliced

    Method

    • To make mashed potatoes, peel and cut the potatoes into chunks. Boil the potatoes in water for 15–20 minutes or until tender.
    • Put the fish in a shallow pan with enough water to cover it and add half of the lime juice.
    • Put to boil, turn the heat to low and cook for 1 minute.
    • Remove the pan from the heat, cover it, and leave it for four minutes. Drain the fish and break up its flesh with a fork, discarding any bones or skin.
    • Mix the potatoes and fish with a fork, adding the lemongrass, curry paste, spring onions, garlic, coriander, ginger and lime juice.
    • Transfer the flour to one plate; the eggs to another plate and the breadcrumbs to a different plate.
    • Take about one tablespoon of the fish mixture and form it into a fishcake.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Heat the oil in a nonstick frying pan. Add half the fishcakes and cook over medium heat for about 3 minutes on each side or until golden.
    • Cook the rest of the fish cakes; use the remaining oil.
    • Mix all the ingredients for the dipping sauce and heat for a minute. Do not let it boil.
    • Serving Suggestions: Place each fishcake on its plate with a veggie salad and serve with a small dish of the sauce.

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