My husband has to be in the mood for seafood and so I usually eat fish when he is out for the evening, or I choose it in restaurants because I don’t have it nearly enough as I should like to at home.
I persuaded him a few months back to try a Thai flavoured fish and potato cake from a supermarket. He liked it (hurrah!) and so it became a bit of a regular in our weekly meals. The problem is, I would prefer them if they contained more fish, so I decided to have a go at making my own. This is the result; a fish cake that is fragrant and spicy and very satisfying.
- 1 large or 2 medium potatoes, peeled and cut into one-inch dice
- 1 fillet of white fish (approx 70g) (I used Pollock)
- 12 king prawns (raw or cooked)
- 2 lime leaves (optional)
- 2 spring onions, finely sliced
- 1 tbsp chopped coriander
- 1/2 – 1 tsp Thai red curry paste (depending on your taste; I used 1 heaped tsp and the result was very spicy)
- 3 tbsp panko breadcrumbs
- 1 tbsp sesame seeds
Step 1: Cook the potatoes in salted cold water, bring to the boil and simmer until cooked (a knife should easily pass through). Drain and mash till smooth.
Step 2: Whilst the potatoes are cooking, see to the fish. In a shallow pan put the 2 lime leaves and cold water (about 2cm), enough to cover the fish fillet. Add the fish and bring to a simmer until the fish is cooked (if putting in from cold this will take 3 or 4 mins once simmering).
Step 3: Remove the fish and flake gently with a fork. Set aside to cool.
Step 4: If you are using raw king prawns, add these to the simmering water and cook for a couple of minutes until just cooked. If you are using ready-cooked prawns skip to step 5.
Step 5: Remove and roughly chop half of the prawns and halve the rest. Set aside to cool.
Step 6: Add your Thai red curry paste to the potatoes and mix thoroughly until evenly combined. Leave to cool.
Step 7: Now mix the spiced potatoes, flaked fish, chopped prawns, sliced spring onions and chopped coriander in a bowl.
Step 8: Divide equally in two and shape in to your fish cakes.
Step 9: Mix the panko breadcrumbs and sesame seeds on a plate.
Step 10: Coat the fish cakes all over with the breadcrumb and sesame seed mix.
Step 11: Place in the fridge to chill and firm up until you’re ready to cook them.
Step 12: Cook on a baking sheet in a preheated oven (180c) for 25 minutes. Alternatively these could be fried in a non-stick pan for 3-4 minutes on each side, which would result in a crisper coating, however I was aiming for a fat-free meal.
You could up the fish content more still, and lower the potato accordingly.
This is perfect served with my Asian Noodle Peanut Salad.