Now I know this is not strictly an authentic style Thai fish cake, in fact it’s nothing like an authentic style Thai fish cake, but it takes inspiration from the flavours of South East Asia – using somewhat of a western technique by binding the mixture with potato. The dish came about as I’d baked a gigantic trout the previous day for a lunch with friends – I’d baked the fish in a delicious home made Panang curry paste. It was absolutely divine, but there was so much leftover that I had to invent something to use it up. As the Thai flavours were already running through the fish, I just created the dish around it. They were pretty delicious too! The great thing is, I now have a sizeable batch in the freezer too, for those days when I can’t be bothered to cook.
500g cooked trout or salmon (roughly broken up)
4 medium potatoes (peeled, cooked and roughly mashed)
2 spring onions (finely chopped)
2 Thai red chillies (very finely chopped)
1 clove garlic (minced)
1 teaspoon panang curry paste (optional)
1 tablespoon fresh coriander (chopped)
1 tablespoon fresh mint (chopped)
1 tablespoon fish sauce
1/2 teaspoon salt
1 egg yolk
6 tablespoons plain flour
4 tablespoons breadcrumbs
4 tablespoons sesame seeds
Roughly combine all the fish cake ingredients into a consitency that will hold its own shape without crumbling. Add a tablespoon of water if it’s too dry.
Arrange 3 bowls. One with flour, the next with a beaten egg and the last with the breadcrumbs and sesame seeds combined.
Roll a little of the mix into a ball the size of a snooker ball. Flatten out to form a pattie then roll it in the flour, then egg then breadcrumb/seeds. Repeat with all the mix and arrange on a plate. Chill in the fridge for 30 minutes. (You can freeze them at this stage or cook following the method below).
Heat a frying pan over a moderate heat, place 3-4 patties in the pan and gently fry for 3-4 minutes per side until golden. Drain on paper towels and serve hot.
Serve with a simple Asian salad accompanied by lime wedges and hot and sweet chilli sauces.