food for a restless mind

Simple Thai Fish Cakes

The other week we went to Kool Fresh to buy some meat. Unfortunately they sell all of their meat frozen, and generally in huge lumps. Frozen would not be a problem if it wasn’t sold in solid 1-2 kilo blocks. Because it takes forever to defrost (and you end up with three meals worth of raw meat) I’ve moved away from my staple meat of chicken towards quick defrosting meats like fish and mince. These Thai Fish Cakes were the result of me fishing (pun intended) half a kilo of mahi mahi out of the deep freezer while searching for chicken that wasn’t frozen solid to a dozen other pieces of chicken. Although I’ve been meaning to try out more baked fish recipes, I had neither the patience or desire for something complicated. Hence Fish Cakes.

Food for a restless mind

This recipe is so simple, and you can adapt it with whatever spices or fish you like. I made mine with mahi mahi because that’s what we had, but I have a feeling these would be delicious with salmon. What ever fish you decide on, cut it into rough chunks. Throw it into a food processor with a heaped tablespoon of Thai Red Curry paste, an egg, a half cup of oats, and a tablespoon each of chopped coriander and spring onions. food for a restless mind

Blitz until all of the ingredients are thoroughly combined. The mixture will be quite mushy, but that’s okay because the fish holds it all together nicely. If it feels a bit too moist, add another tablespoon or two of oats to the food processor and blitz again. Shape the resulting mixture into patties.

Food for a restless mind

Heat up some olive oil in a frying pan, and fry the fish cakes until golden brown and cooked through. I served mine on an open salad sandwich with some sweet chilli sauce, but they would be delicious in just about any combination you could imagine. They would also freeze quite well, so you could make up a big batch and freeze them for easy lunches.

food for a restless mind

 

Ingredients

  • approx. 500g of fish (I used mahi mahi)
  • 1 heaped tbsp of Thai red curry paste
  • 1 egg
  • 1/2 cup of oats
  • 1 heaped tbsp of chopped coriander
  • 1 heaped tbsp of chopped spring onions

Method

  1. Cut your fish into rough chunks.
  2. Throw it into a food processor with the Thai Red Curry paste, egg, oats, coriander, and spring onions.
  3. Blitz until all of the ingredients are thoroughly combined. The mixture will be quite mushy, but that’s okay because the fish holds it all together nicely. If it feels a bit too moist, add another tablespoon or two of oats to the food processor and blitz again.
  4. Shape the resulting mixture into patties.
  5. Heat up some olive oil in a frying pan, and fry the fish cakes until golden brown and cooked through.
  6. Enjoy!
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