0
0 ITEM(S) - £0.00 GO

Menu

    • Thai Fish Cakes with Dipping Sauce

    Mark Sharron
    Easy
    15 minutes
    6 to 8
    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.
    1 rating
    layout 0 comment

    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

    • Step-by-step Method: Thai Fish Cakes with Dipping Sauce
    • Boil potatoes in salted water until soft, then drain and allow to cool.
    • Steam or poach the haddock fillet until fully cooked, then remove and let cool slightly.
    • Mash the cooled potatoes until smooth and lump-free.
    • Flake the cooked haddock into small pieces, ensuring all bones are removed.
    • Combine mashed potatoes and flaked haddock in a large mixing bowl.
    • Add lime juice, chopped lemongrass, Thai red curry paste, sliced spring onions, chopped garlic, chopped coriander, and finely chopped fresh ginger to the fish and potato mixture; mix until well combined.
    • Season the mixture with salt and pepper to taste.
    • Shape the mixture into small, even patties or balls for fish cakes.
    • Place the flour on a shallow plate and lightly dust each fish cake on all sides.
    • Dip each floured fish cake in the lightly beaten eggs, ensuring a full coating.
    • Roll each fish cake in the fresh breadcrumbs until thoroughly coated.
    • Place a large frying pan over medium heat and add the extra virgin olive oil.
    • Fry the fish cakes in batches, turning gently until golden brown and crispy on all sides; transfer to kitchen paper to drain any excess oil.
    • In a separate bowl, mix together the lime juice, clear honey, chopped ginger, soy sauce, Thai red curry paste, and sliced red chilli to create the dipping sauce.
    • Stir the dipping sauce ingredients until the honey dissolves and all components are thoroughly combined.
    • Arrange the hot golden fish cakes on a serving platter; serve with a small bowl of dipping sauce.
    • Garnish the platter with additional lime wedges and fresh coriander leaves if desired.
    • For optimal presentation, serve with a side of crisp salad greens or lightly pickled vegetables.
    • Enjoy immediately for best flavor and texture.