These were the Thai fish cakes that I had to bribe Jason to eat. They were really nice and had a lovely crunch to them. The lime mayo added a nice tang to fishcakes.
I was very happy with the way they turned out. Will definitely make them again. Maybe I’ll use minced pork or chicken next time.
Makes about 10 fishcakes
- 350 grams sweet potato
- 250 grams potato
- 750 grams of white fish fillet (I used a baramundi fish fillet)
- 1 medium sized onion
- 3 tbsp of thai red curry paste
- 10 grams coriander leaves
- Plain flour, seasoned (for batter)
- 2 eggs (for batter)
- 300 grams Panko crumbs
- some sesame seeds
- Quite a bit of Vegetable Oil for deep frying
- Juice of 1 lime
- 4 tbsp whole egg mayo
- Boil the sweet potato and potato till soft.
- Mash until they are of a smooth consistency and place in a large mixing bowl. Put aside.
- Fry the onions in a frying pan till soft
- Add the red curry paste and fry till fragrant.
- Add the fish to the frying pan and fry till it is just cooked. *Do not overcook the fish
- Use 2 forks to flake the fish.
- Add the fish to the mashed potatoes and mix it all up with your hands.
- Add the coriander leaves and mix again.
- Roll the mixture into balls and flatten a little.
- Place the balls onto a flat tray.
- Now, you will need to prepare your batter mixture.
- Place some plain flour, seasoned with salt and pepper in a bowl.
- Place 2 eggs in another bowl.
- Place the Panko crumbs (you can get Panko crumbs from specialty stores or at the Asian grocers) and seasame seeds in a bowl and mix together with your fingers.
- Wrap with plastic wrap and place in the fridge for about an hour or until the mixture is cool and firm.
- When the fish mixture is ready, remove from the fridge.
- Place oil in a deep fryer and fry up your fishcakes.
- Drain the fishcakes with paper towels and serve with lime mayonnaise.
- To make the lime mayonnaise, mix together the juice of 1 fresh lime with 4 tbsp of whole egg mayo.
- Embrace the crunch and the flavour.