Chef made these fish cakes for the shoot today, they were so yummy, really nice to have a fish cake that isn't full of potato. I really liked them and they looked pretty easy to make too. Recipe below.
500g skinless salmon
2tbsp Thai fish sauce
1tbsp Thai red curry paste
1tsp finely grated lime zest
1tbsp finely chopped coriander
1 egg white
1tsp caster sugar
2 spring onions, finely sliced
2tbsp veg oil
Put the fish, fish sauce, curry paste, lime zest, coriander, egg white and sugar in a blender and whiz until smooth. Put the mix in a bowl and mix in the spring onions.
Divide mix into 16 patties, 3cm thick, wet hand makes this a little easier.
Fry the patties in batched in a large frying pan. Cook for 5 minutes then flip them over and cook for a further 4 minutes. Then eat...yay!
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