Restaurant Thai Fish Cakes
SERVES: 12 (MAKES 24)
PREPARATION: 20 MINUTES, PLUS 1 HOUR CHILLING, COOKING: 35 MINUTES
2/3 pound (350 g) russet potatoes, peeled and chopped
2/3 pound (350 g) firm white fish fillets
juice of 1 lime
2 teaspoons (10 ml) Thai red curry paste
1 thin lemongrass stem, white only, thinly sliced, lightly crushed
3 scallions, thinly sliced
3 cloves garlic, chopped
1/4 cup (15 g) chopped fresh cilantro leaves
1 teaspoon (5 ml) finely chopped fresh ginger
pinch of salt
1/3 cup (50 g) all-purpose flour
2 eggs, lightly beaten
1 1/4 cups (100 g) fresh breadcrumbs
2 tablespoons (30 ml) extra virgin olive oil
1 butter lettuce, finely shredded
1/2 cucumber, diced
3/4 cup (15 g) fresh mint leaves
1 Put the potatoes in a saucepan and add enough boiling water to cover by 2 inches (5 cm). Bring to a boil, reduce heat and cook for 15–20 minutes, or until tender. Drain into a large bowl and mash.
2 While the potatoes are cooking, put the fish in a shallow pan with enough cold water to cover and add half of the lime juice. Bring to a boil, reduce the heat to low and simmer for 1 minute. Remove from the heat, cover the pan and let the fish cool in the liquid for about 4 minutes. Drain the fish and flake the flesh with a fork, discarding the skin and any bones.
3 Add the fish to the potatoes in the bowl and combine well with a fork, adding the curry paste, lemongrass, scallions, garlic, cilantro, ginger and the remaining lime juice. Season with the salt.
4 Put the flour on a plate. Pour the eggs into a shallow bowl. Sprinkle the breadcrumbs on another plate. Take about 1 tablespoon (15 ml) of the fish mixture and shape it into a small fish cake. Roll the cake in flour, shaking off the excess, then dip into the egg and, finally, coat with crumbs, turning and pressing on the crumbs to coat all sides evenly. Shape and coat the remaining fish cakes in the same way, making 24 in total. Cover and refrigerate for 1 hour.
5 Heat half of the oil in a large nonstick frying pan over medium heat. Add half of the fish cakes and cook for about 3 minutes on each side, or until lightly golden and crisp. Remove and keep warm while you cook the rest of the fish cakes, using the remaining oil.
6 Meanwhile, to make the salad, combine the lettuce, cucumber and mint in a bowl. Arrange the fish cakes on individual plates with the salad and serve.
Each serving (2 fish cakes) provides
142 calories, 10 g protein, 5 g fat (1 g saturated fat), 14 g carbohydrate (1 g sugars), 2 g fiber, 153 mg sodium
|Restaurant Thai Fish Cakes|