Fish Cakes
These fish cakes are great for meal prepping!
Serves
4Prep
30 minsCook
20 minsMethod
- Bring a pot of water to the boil. Meanwhile, peel and quarter the potatoes. Add the potatoes to the pot and boil on medium heat for 10-15 minutes or until tender. Remove from heat and drain. Move the boiled potatoes to a large bowl and mash until smooth. Set aside to cool.
- Place the fish, fish sauce, red curry paste, lime zest and juice, chopped cilantro, spring onions, and egg into a food processor. Pulse until well combined. Add the mixture to the potatoes and mash until evenly distributed.
- Shape the mixture into small patties and coat with breadcrumbs.
- Heat the vegetable oil in a large frying pan over medium heat. Fry the fish cakes in batches for 2-3 minutes on each side, or until golden brown and cooked through. Drain on paper towels.
- While the fish cakes are frying, prepare the sweet chili sauce. In a small saucepan, combine the sugar, water, rice vinegar, minced garlic, and chili flakes. Bring to a simmer and cook until the sugar has dissolved and the sauce has thickened slightly.
- Serve the fish cakes hot with the sweet chili sauce on the side. Enjoy as a delicious meal or entree!
Ingredients
- 2x 425g salmon or tuna cans
1 tablespoon fish sauce
1 tablespoon red curry paste
Zest and juice of 1 lime
1/2 cup fresh cilantro, chopped
2 spring onions, chopped
1 egg
500g potatoes
2 cups fresh breadcrumbs
Vegetable oil for frying
For the Sweet Chili Sauce:
1/2 cup sugar
1/4 cup water
1/4 cup rice vinegar
2 garlic cloves, minced
1 tablespoon chili flakes