These Thai fish cakes are seriously scrumptious and are one of my firm favourites.
They are a total doddle to make, are packed full of fish powered protein so will keep you feeling fuller for longer and they don’t contain a single potato which makes them quicker to make than traditional fishcakes. I love fishcakes that have a crunchy layer on the outside which normally consists of bread crumbs. Not wanting to miss out on that lovely layer of texture, but worried that breadcrumbs don’t go so well with these lovely Thai flavours – these fish cakes have a golden layer of sesame seeds and nigella seeds on the outside which make them taste even more gorgeous.
I made these for my dad for lunch, he’s the king of potatoes. Are you imagining a potato in a ermine trimmed cloak, holding an orb with a crown on his head? Well yup, that’s my dad. A potato. Anyway…I was nervous about serving him my Thai fish cakes in case they didn’t stand up to traditional fishcakes but, he loved them and had seconds!
Makes 8 cakes – which should serve 4 people happily. Unless my dad is coming for lunch and eats a third.
You can easily play around with this recipe – it’s one I tend to just make up as I go along but here is a basic recipe which works beautifully and you can go from there.
- 200 g salmon fillet
- 250g cod fillet (feel free to substitute either the cod of salmon for any fish of your choice -ling or coley would work well too)
- 100g peas
- 4 spring onions
- sweet chilli sauce
- 1 teaspoon fish sauce
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- handful of coriander
- 100g sesame seeds and 100g nigella seeds (onion seeds) mixed together - I add a pinch of wasabi powder for a little kick but that's completely up to you
- coconut oil for cooking (or just normal vegetable oil)
- First cook your peas.
- Now pop your fish, spring onions, soy sauce, fish sauce, sweet chilli sauce, coriander and a tablespoon of sesame seeds into a food processor and blend until the fish is all cut up but not so much that is completely smooth. You want a bit of texture. After all what would the fabric of life be without a bit of texture?
- Now stir in your cooked peas - you want them to stay whole so stir don't blitz.
- Shape into equal sized cakes.
- Then roll in your seedy mixture. As in actual seed mixture. Not the other kind of seedy.
- Now pop your fishcakes in the fridge for at least half an hour to firm up. If you try cooking them straight away they will fall apart on you, they will still be delicious but will not be winning any beauty contests. You could easily make them in advance up to this point, even the day before.
- Now get your oil nice and hot, preferably in a non stick frying pan and once it's sizzling - fry your fish cakes for about 2 minutes on each side so they are lovely and golden on the outside and cooked through. You may have to do some temperature control on your hob to make sure they don't colour too much.
- Serve with a crisp green salad and herby mayonnaise with lemon for a light guilt free lunch or for a more substantial supper why not serve with my skinny chips - so you're fuller...but still skinny!
- I've made these in miniature (about the size of a 10 pence piece) to serve as canapes and they go down a storm. Or try making them about the size of a golf ball and serve two as a starter at a dinner party.
- Any fin is possible with these skinny fish cakes. Let minnow what you think of them compared to stodgy fishcakes of the past!