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Thai fish cake recipe without potato

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Thai fish cake recipe without potato

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Always bald eagle-eyed for versions of fishcakes made without taters, I spotted these a couple of in the past within an article by Gordon Ramsay. I have added an egg to lighten them just a little.

We'd them for supper on the wet day, having a simple eco-friendly salad along with a dollop of tzatziki.

This recipe serves two like a primary, or four like a starter.

Instantly
Ingredients
  • 200 g ( 7.1 oz ) salmon fillet, skinned and checked for bones
  • 200 g ( 7.1 oz ) smoked haddock, undyed if at all possible and skinned
  • 2 small shallots, chopped very fine
  • 1 number of dill or parsley, chopped
  • 1 egg, gently beaten
  • 1 pinch pepper and salt
  • 1 dash essential olive oil for sautéeing

Step-by-step

  1. Cut both fish fillets into chunks and insert them in a mixer.
  2. Pulse to some coarse mince--an excessive amount of and it'll be considered a slurry.
  3. Inside a bowl, mix the fish using the dill or parsley, shallot, pepper and salt and appearance the seasoning.
  4. Fold the egg in to the mix.
  5. Form into little patties or "cakes".
  6. Chill them to have an hour if at all possible--it will help them maintain their shape.
  7. Heat a tablespoon of oil inside a large pan.
  8. When it is hot (important), slip a couple of from the "cakes" in to the pan and lightly press them lower just a little.
  9. Saut them on every side to some light brown finish--2/3 minutes a side. They ought to be moist inside.
  10. Do this again until all of the mix is changed into these little wonders.

Recipe obtained from Eating Healthily for Existence (Proper Way, Constable and Robinson, £6.99)

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