Thai fishcakes

Thai fishcakes

These are a revelation. I came up with this recipe at Dwr y Felin school so that I could get the kids to eat oily fish once a week, which is rich in omega 3. I didn’t think they would be keen but they have proved a hit. Any health concerns you may have about fying is, in my opinion, offset by the general healthy nature off the dish itself.

Serves 6

What you need:

25 – 50g Thai red curry paste (depending on how spicy you like it)

1 bunch coriander, chopped

300g mashed potato (or butternut squash or mixture of both)

400g tin of pink salmon, drained with skin and bone removed

1 red onion, finely chopped

1 bunch spring onions, sliced

Oil for frying

For the coating:

200g breadcrumbs

1 egg, beaten

100g flour

How you do it:

1)    Cook the red onion, chopped coriander stalks and spring onions in a little oil for a few minutes

2)    Either using a food processor or a potato masher, combine all the ingredients together so it is well mixed

3)    Shape into cake shapes with your hands and place in the fridge to firm up for an hour

4)    Now you are ready to coat them in breadcrumbs. In 3 separate bowls, place the flour, egg and breadcrumbs. Take each fishcake and coat it in the flour (shake off the excess) then dip it in the egg and finally coat with breadcrumbs. Repeat until they are all done.

5)    In a large frying place some oil and put on a medium heat. Fry the fishcakes on each side until golden. Finish cooking in the oven for 10 minutes until piping hot.