Mum’s Thai Fishcakes
Mum’s fishcakes with yogurt sauce – A light, summer alternative which is easily digested and delicious either in a bun, with a Jacket potato, wedges or fries! Up to you. If mum wasn’t a teacher she would have been a chef, so lots of recipes we copy are from her!
Jot it down:
Feeds approx.: 5 people
• 400g potatoes peeled and chopped
• 250g skinless and boneless white fish fillets
• 150 g Chopped prawns
• 2 garlic cloves crushed
• Bunch of spring onions finely diced
• Small handful of finely chopped coriander
• Small handful of finely chopped mint
• 1 red chilli
• 1 tbsp. Paprika
• 1 lemongrass stick, outer leaves removed, finely chopped
• 2 cm root ginger, peeled and grated
• Olive oil
• 500 g Yogurt
• 5 pickled cucumbers finely chopped
• 1 small onion finely chopped
Boil potatoes with some salt till tender. Meanwhile put the fish, garlic, spring onions, coriander, mint, lemongrass, chilli, ginger and paprika into a food processor. Mix briefly. Put into a large bowl. Drain the potatoes and return to the pan, mash until smooth and tip into the bowl with the fish and mix well. Divide the mixture into 12 portions and make each one into a cake. Put each portion on a baking tray and cook to 190 °C with a dash of olive oil and roast for 15 – 20 minutes until lightly brown.
While the cakes are being cooked, pour a tub of yoghurt into a bowl, sprinkle some salt, add the pickled cucumbers and red onions and squeeze lemon juice according to taste. Mix.
Serve the hot fish cakes with the sauce on top.