I am such a lover of seafood and fish. Lots of shop bought fish cakes lack a depth of ingredients and taste completely bland.
Mine are bursting with flavour and have different textures running through with the prawns and the spring onions and have heat from the chilli. If you are looking for the rubbery Thai fishcakes these are not they but are gorge nonetheless!
Top tips
- You don’t have to be precise with the amount of fish to prawns ratio. If you like you can do all of one and leave out the other.
- Brown the fishcakes on either side and place in the oven to crisp up and carry on cooking.
- 200 king prawns, frozen
- 200g hake fillets
- Large bunch fresh coriander
- Zest and juice 2 limes
- 15g fresh ginger, grated
- 1/2 teaspoon salt
- 1 teaspoon crushed garlic
- 1 teaspoon Thai 7 spice
- 4 tbsp Thai fish sauce
- A bunch of spring onions, sliced finely
- 1 medium free-range egg, lightly beaten
- 100g Panko breadcrumbs
- 3 tbsp Satay sauce
- 1 tablespoon. Sesame oil
- 1 chopped red chilli
Leave 150g of prawns and the spring onions aside.
Get a food processor and all the ingredients. Blend until all is chopped and you have a consistency to make cakes or balls
Place the remaining prawns on a chopping board and slice in half
Also add the spring onions
Add to the blended mixture in a bowl.
Form into small balls or patties
Oil a pan with sesame oil and fry on each side on a lowish heat for 4 mins
Or golden them on each side for a min and then put in the oven for 10 mins at 180 degrees centigrade to finish off
