Fish is not L’s favourite food so I am constantly trying to find sneaky ways to get fish in our diet. The Thai Fish Curry was a big hit so this week I attempted fishcakes.
They were simple to make and delicious! We had them with a tasty Mexican salad.
- 500g white fish fillets
- 2 cloves garlic
- thumbsized piece ginger
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 3 tbsp coconut milk
- 1 bunch coriander
The method is very simple!
1. Pulse fish in food processor, until a paste. Add garlic, ginger, fish sauce, soy sauce, coconut milk and coriander. Pulse until smooth.
2. Roll fish mixture into balls (I made 14)and coat with panko. Set aside.
3. Heat oil in a frypan and fry the fishcakes until golden, about 3-4 minutes per side.
* I am probably just ignorant but I didn’t know what panko was. Apparently it is a Japanese version of breadcrumbs that are crisper than regular crumbs. To make some I used approx 10 salada crackers, crushed in the food processor, 2 tbsp dried thyme, 2 tbsp dried basil, pepper. I toasted this in the oven for about 8 minutes, until golden then allowed them to cool before using them.
- 400g can kidney beans, drained and rinsed
- 400g can corn, drained and rinsed
- 1 red capsicum, finely diced
- 1 red onion, finely diced
- 500g cherry tomatoes, quartered
- 3 spring onions
- juice of 1 lemon
1. Combine all ingredients in a salad bowl and top with lemon juice.