Recipe: Thai Salmon Fishcakes

In the on-going party season you need to sometimes give something slightly bigger than scrawny chicken wings.  Especially when there is that much alcohol floating around.  I will be straight with you, that fish cakes take a bit of work, but you can freeze them, and defrost them on the day you need them, so plan ahead.

For equipment you need the following:

  • saucepan
  • colander
  • green chopping board
  • small knife
  • lime zester or fine grater
  • juicer
  • three bowls
  • large mixing bowl
  • grease proof paper
  • small ice cream scoop

Ingredients:

  • four large potatoes
  • two salmon fillets
  • two limes
  • three red chillies
  • plain flour
  • two egg whites
  • breadcrumbs
  • Thai seven spice

Firstly take your green board and place it over a damp cloth on a clean surface.  It is going to get a lot of use today.  Peel and chop the potatoes and add them to the pan. Add boiling water and cook until they are soft.

Next add the Salmon fillets to a baking tray and bake for twenty minutes at 180 degrees.  While they are cooking, take the lime and grate off the zest into a bowl.  Juice the remaining lime.  Now take the chilli and slit them lengthways.  Remove the seeds with the knife tip.  If you miss so much as one you are playing fish cake-Russian-roulette with your mouth.  Which can be fun if you have my warped sense of humour, but I digress.  Now dice the chillies very finely

Drain the potatoes and crush them up in a bowl.  Remove the salmon from the oven and slice it from the skin - throw that bit away.  Crumble the salmon into the potatoes, add the lime zest, juice and red chilli.  Now add a pinch of salt and pepper.  Stir the mixture up really well.  Let it sit in the fridge for half an hour or it will be too hot to handle.

Clear some space on a table, and lay down some grease proof paper.  And right about now, you want to switch on your fryer.

Using the ice cream scoop, scoop out balls of fish cake mix and place them on the paper.  Then, you can mould them into shape with your hands.  Set up three bowls, one with flour, one with egg whites and water mixed, and one with breadcrumbs and a little 7 spice. One at a time, roll them in the flour, then the egg white, and then the breadcrumbs.  Place them in the fryer carefully.  Repeat, until you have three balls in the fryer.  Fry them for about a minute, and repeat.

Drain them carefully and place them in a bowl.  And serve with any dip that you like.  I recommend homemade tartar sauce or Thai sweet chilli dip.

Enjoy the party, kids.

Words & photos by chef Nick Gilmartin who can be contacted on @Nick1975 or find out more here.

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