Thai Fish Cakes
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These fish cakes are so good for you, so delicious and so easy.
You can use fresh fish instead of tinned if you prefer – minced coursely. Firm fish like snapper is best.
Ingredients
- 1 ½ tsp of Urban Forager Vegetable Stock Concentrate
- 1 x 415g tin of paramount red salmon- drained and mashed roughly
- 3 spring onions- sliced thinly
- ½ small bunch coriander- roughly chopped
- 3cm piece of fresh ginger- peeled and finely grated
- 1 large red chilli- seeds removed and finely diced
- 3 fresh Kaffir lime leaves- diced finely (rehydrate them with boiling water if they are too dry)
- 2 tsp fish sauce
- 250 g cold mashed potato (or cauliflower mash to make it keto)
- 2 eggs beaten
- 2- 3 tbsp Coconut oil for frying
Dipping Sauce:
- ¼ tsp Urban Forager Vegetable Stock Concentrate
- 2 tbsp Thai fish sauce
- 1 tbsp rice wine vinegar
- Juice of ½ lime
- 2 tbsp chopped coriander
- 2 tbsp sweet chilli sauce
- Place all ingredients into a small bowl, mix together well, and serve with the Spicy Thai Fish cakes.
Instructions
- Place all the ingredients for the fish cakes in a large bowl and mix together well
- Form the mixture into about 16 medium sized balls and place on a tray lined with baking paper
- Cover and refrigerate overnight or for at least 3 hours
- In a large fry pan heat the coconut oil
- Press the balls into a rough pattie shape and fry for 2-3 minutes each side or until golden brown
- Remove to a plate lined with absorbent paper
- Serve hot or cold with the sweet chilli dipping sauce
Notes
If you’re like me and planning ahead is not your forte, you can get away with putting these in the fridge for 30 mins to firm up – they just won’t hold together as well as they would otherwise so be careful when you put them in the pan and when you flip them
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