Thai Fishcakes

Name: Thai Fishcakes
Yield: 10 Fishcakes
Cuisine: British
Ingredients: 500 g mixed fish; 1 Onion chopped; 2 Cloves Garlic; 1 pint Milk; 2 oz Butter; 2 tsp Lemongrass Purée; 2 tsp Thai Spice (see pic) Sainsbury’s; 1 Pack dried Mash Potato; to taste Salt & Pepper

Ben & Dad @BenAndDad2017

London

I will show you how to make easy Thai style Fishcakes which will taste 10 times better than the supermarket version. The fish blend is up to you, white fish, salmon, crab, prawn mix, but in Thailand we don’t use smoked fish.

Ben & Dad @BenAndDad2017

Saved

Ingredients

10 Fishcakes

500 gmixed fish
1Onion chopped
2 ClovesGarlic
1 pintMilk
2 ozButter
2 tspLemongrass Purée
2 tspThai Spice (see pic) Sainsbury’s
1 Packdried Mash Potato
to tasteSalt & Pepper

Saved

Steps

1

Apart from the potato, put all of the ingredients into a saucepan (or in a microwave bowl) and cook until soft.
2

Then slowly mix in the mash Potato, leave to hand cool.
3

Using a pastry cutter or similar, spoon the mixture into the cutter to around 1” thick and shake out. Repeat.
4

Shallow pan fry your Fishcakes until golden brown each side.
5

That’s it, simple, easy to make Thai Fishcakes. As always, Enjoy.