We love Thai Fish Cakes and many people don't realise how easy they are to make at home.
In a tight week, they've often been our saviour, allowing us to enjoy a really healthy and tasty meal for next to nothing. Everyone has their own favourite recipe but I thought I'd add mine as it's No Spend Month, and these have saved us from lashing out on takeaway on many occasions.
Thai Fish Cakes can be made in advance including cooking, and then brought to heated temperature in the oven or microwave.
Large tin pink salmon
2 tablespoons tom yum paste
1 teaspoon minced lemongrass
1 tablespoon fish sauce
1 tablespoon sugar
1 tablespoon minced coriander
3 tablespoons plain flour
6 dried kaffir lime leaves, reconstituted for one hour in a cup of water, finely shredded
1/4 cup water
2 tablespoons sugar
1 tablespoon white vinegar
1 tspn salt
1/2 teaspoon minced chilli
2 shallots, finely sliced
Make dipping sauce first by combining water, sugar, vinegar and salt in a small saucepan. Bring to the boil over medium heat, stirring until sugar dissolves. Simmer for 2-3 minutes. Add chillies, remove from heat and leave to cool for 10 minutes. Add remaining ingredients, stir, and leave to one side.
Place salmon and eggs in food processor and process until combined. Add tom yum paste, lemongrass, fish sauce, sugar, coriander, and flour, process to a smooth paste. Add a little more flour if necessary. Transfer to mixing bowl, and add shredded lime leaves. Mix well, and shape into small patties.
Heat enough oil in a small saucepan to deep fry the patties one or two at a time. Cook in very hot oil for 2-3 minutes each, and drain well.
They can now be frozen until ready to use. Dipping sauce will keep for at least a week.
Microwave on high for one minute for 3 patties or wrap in foil and reheat in oven at 180C until piping hot.