Thai Fish Cakes

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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

Method

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

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.

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