Thai salmon fishcakes
These fishcakes are full of flavours from the East. A great tasting supper for any occasion.
Tags: weekend, Dinner Party
292 k/cals per serving
Frylight Cooking Spray
flour, for dredging
3-4 lime leaves
1 large red chilli
4cm piece fresh root ginger
2 garlic cloves
2 stalks lemongrass
200g potatoes, cooked, mashed and cooled (about two medium potatoes)
2 tsp fish sauce
small handful fresh coriander, root included
Juice of 1 lime
- Preheat the oven to 200°C. Skin the fish and remove any bones.
- Spray a roasting tray with Frylight and add the fish. Spray the fish and then roast for 7-8 minutes. Remove from the oven and cool.
- While the fish is roasting, prepare the flavouring ingredients. Finely chop the lime leaves.
- Slice the chilli in half and remove the seeds. Finely chop.
- Peel the ginger and finely chop.
- Lightly crush the garlic cloves with the flat side of a knife blade, then peel and finely chop.
- Bruise the lemongrass stalks with a heavy knife. Trim off the root end and discard the tough outer leaves. Finely chop.
- Combine the lime leaves, chilli, ginger and lemongrass on a chopping board and chop until all ingredients are very finely chopped and place into a large mixing bowl.
- Add the mashed potato and a dash of fish sauce.
- Break up the cooled fish and add it to the bowl. Mix the ingredients together well.
- Finely chop the coriander and add to the bowl with a squeeze of lime juice. Mix thoroughly.
- Form the fish mixture into small cakes about 6cm-8cm wide.
- Draw the fishcakes through the flour to coat, shaking off the excess.
- Spray a large frying pan with Frylight and place over a medium heat.
- Wait until Frylight is clear and then fry the fishcakes in the pan for 4-5 minutes on each side until lightly browned.
- Serve the fishcakes with a squeeze of fresh lime and some sweet chilli sauce for dipping.