|1 kg||Mixed fish - salmon, haddock, white fish, prawns|
|1||Large chopped onion|
|3oz||Grated Root Ginger|
|2 tbsp||Red Thai curry paste|
|1 tin||Coconut Milk|
|1 large bunch||Chopped parsley|
|200g plus||Potato powder|
|2||Eggs for the pané|
|200g||Plain Flour for the pané|
|300g plus||Breadcumbs - panko are best|
|2 tbls||Olive oil|
Fish Cakes – makes 20 medium
- Put a dash of olive oil in a thick bottomed pan, followed by the onions, garlic, ginger and the red Thai paste. Cook until the onions are clear and soft. Pour in the white wine (enough to cover the onions) and reduce for a few minutes continuously stirring so that the onions don’t go brown.
- Place the fish into the mixture, pour the cream and stock over the fish (enough to cover the fish, plus a little more)
- Add the coconut milk and parsley. Simmer gently until the fish is cooked. (5minutes)
- Start to sprinkle in the potato powder until the mix starts to thicken (do not beat as the fish will break up), keep adding the potato powder a little bit at a time until the mixture becomes firm but not dry.
- Let the mix cool – shape into a fishcake.
- Roll the fishcake in flour, egg wash and breadcrumbs. (pané)
- Either deep fry the fishcake until golden brown or shallow fry one side at a time. Place in a hot oven for 5 minutes until the fishcake is hot throughout.
The fishcakes can also be frozen. If freezing put them in the freezer before the fishcakes have been panéd.
PS – don’t be put off by the potato powder, they really are very good and cost effective – great GP%