fish cakes

Thai fish cakes

Thai fish cakes

Difficulty: Easy

Time: 30 minutes + 15 minutes cooking

Serves: makes about 6 cakes (serves 2 adults + 2 toddlers)

We made these thai fish cakes for dinner last week and they went down a treat. They’re much tastier than ones we’ve made in the past as they use a little curry paste making which add a bit of interest to the flavour. To save a bit of time you can cook the fish and potatoes in advance and then get your kids to help you assemble the cakes.

Ingredients

Recipe makes
400g potatoes
200g white fish, skinned and boned. (we used Pollock)
Milk
2 tbps red thai curry paste /tikka curry paste
3 spring onions
For the coating
1 egg
2 slices of bread

Method

Prepare the potatoes and fish

Peel, cut and boil the potatoes for 10-15 minutes until they are soft. Allow them to cool then get your child to help you mash them.

Meanwhile cut the fish into pieces and add to a saucepan. Cover in milk then poach for 5 minutes until cooked. You know it’s done when the flesh looks translucent and it flakes apart with a fork. Allow to cool to make assembling the fish cakes a little easier.

Make the fish cakes

Get your child to help you whizz the bread in a mini food processor until you have fine breadcrumbs. Pop them in a dish.

Break the egg into another dish and give it a quick whisk with a fork.

Put the fish and mashed potatoes in a bowl. Chop the spring onions and add to the fish.

Finally, add the red thai curry paste (or tikka curry paste).

Get your child to help you mix everything together.

  

With your hands divide the mixture into 6 pieces then shape them into round cakes. One at a time, dip in the egg, then cover in breadcrumbs.

 

Cook the thai fish cakes
Heat 2 tbsp oil in a frying pan. Cook the fish cakes for 5 minutes on each side until they are golden and crispy and cooked through.

 

Serve with seasonal vegetables or a salad.

thai fish cakes

Thai fish cakes

Easy fish cakes kids can help make. Save a bit of time by cooking the fish and potatoes in advance and then get your kids to help you assemble the cakes.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main Course
Cuisine: British
Keyword: fish
Servings: 4
Author: cookingwithmykids

Ingredients

  • 400 g potatoes
  • 200 g white fish skinned and boned. (we used Pollock)
  • Milk
  • 2 tbsp red thai curry paste or tikka if you prefer
  • 3 spring onions
  • For the coating
  • 1 egg
  • 2 slices of bread

Instructions

Prepare the potatoes and fish

  • Peel, cut and boil the potatoes for 10-15 minutes until they are soft. Allow them to cool then mash them.
  • Meanwhile cut the fish into pieces and add to a saucepan. Cover in milk then poach for 5 minutes until cooked. You know it’s done when the flesh looks translucent and it flakes apart with a fork. Allow to cool to make assembling the fish cakes a little easier.

Make the fish cakes

  • Put a few tablespoons of flour in a dish. Whizz the bread in a mini food processor until you have fine breadcrumbs. Pop them in a dish. Break the egg into another dish and give it a quick whisk with a fork.
  • Put the fish and mashed potatoes in a bowl. Chop the spring onions and add to the fish. Finally, add the red thai curry paste. Mix everything together.
  • With your hands divide the mixture into 6 pieces then shape them into round cakes. One at a time, dip in the flour, then the egg, then cover in breadcrumbs.

Cook the fish cakes

  • Heat 2 tbsp oil in a frying pan. Cook the fish cakes for 5 minutes on each side until they are golden and crispy and cooked through.
  • Serve with seasonal vegetables or a salad.
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