Thai Fish Cakes
-
Yield
5 servingsPrep
5 minCook
20 minReady
25 minIngredients
Ask your fishmonger to skin and roughly chop about 700g of salmon for you, so you end up with about 600g of skinned salmon chunks. You can also use trout or other fish in this.
1 onion, peeled and roughly chopped
1 knob ginger, peeled and roughly chopped
1 stalk lemon grass, roughly chopped
Zest of 1 lime
Good pinch sugar
Few splashes of fish sauce
Salt and pepper
I bunch spring onions, very finely sliced
Olive oil
Approx 600g skinned salmon, cut into chunks
Approx 200g green beans
Ingredients
Ask your fishmonger to skin and roughly chop about 700g of salmon for you, so you end up with about 600g of skinned salmon chunks. You can also use trout or other fish in this.
1 onion, peeled and roughly chopped
1 knob ginger, peeled and roughly chopped
1 stalk lemon grass, roughly chopped
Zest of 1 lime
Good pinch sugar
Few splashes of fish sauce
Salt and pepper
I bunch spring onions, very finely sliced
Olive oil
Approx 600g skinned salmon, cut into chunks
Approx 200g green beans
Directions
Put the onion, ginger, lemon grass, lime zest, sugar and fish sauce in a food processor and whizz until it makes a finely chopped paste. Add the spring onions and salmon and pulse until mixed enough that you can form them into fish cakes. You don’t want it to be total mush, but slightly chunkier than minced beef, if possible.
Slice the green beans very finely – about as finely as the spring onions – and then throw them in and season the whole mixture lightly. Mix with a spoon and then shape into eight decent-sized fish cakes. Place them on parchment paper on a baking tray. Drizzle each with a little olive oil and brush or rub it on with your fingers. Bake for about 12 to 15 minutes at 180 degrees/gas 4. They may brown ever so slightly on top, and they do cook quite quickly. Serve with the carrot salad and a squeeze of lime juice.
