Fresh Thai flavours cut through the bold smoked fish to create mouth-watering fishcakes that delight in both texture and flavour.
About this Recipe
You don’t need to use expensive fish for these fishcakes, which makes this a budget-friendly meal. Tone the flavour up or down to suit all tastebuds, with larger or smaller amounts of chilli and ginger.
Makes 10-12 fishcakes
Step by Step Instructions
- 2 medium potatoes (400g), peeled and left whole
- 400g smoked fish (e.g. trevally, mackerel), flaked
- ½ cup fresh coriander, chopped
- 4 spring onions, chopped
- 1 tbsp fresh ginger finely grated
- 1 large red chilli, finely chopped
- 1 tsp lemon zest, finely grated
- 1 egg, lightly beaten
- Freshly ground black pepper
- 2 tbsp coconut oil
Place the potatoes in a large saucepan of water, bring to the boil and simmer for 8 minutes, until they are half cooked. Drain, cool slightly and grate.
Place the grated potato, smoked fish, coriander, spring onions, ginger, chilli, lemon zest, egg and black pepper in a bowl. Mix well and form the mixture into 10-12 fish cakes.
Heat the coconut oil in a frying pan. Cook the fishcakes over a medium heat for 5 minutes on each side, or until they are golden brown and cooked through. Drain on paper towel before serving.
Alternatively, place the fishcakes on a lined baking tray and bake for around 20 minutes at 180C, or until cooked through. They are a little drier cooked this way, but if you are short on time, it’s easy to just stick them in the oven.
Smoked trevally, kahawai or mackerel can be used interchangeably in this recipe and each provide good levels of anti-inflammatory omega 3 fats.
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