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fish cakes
cookingwithmykids

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.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: British
Calories: 321
Ingredients Method

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

Method
 

Prepare the potatoes and fish
  1. Peel, cut and boil the potatoes for 10-15 minutes until they are soft. Allow them to cool then mash them.
  2. 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
  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. Serve with seasonal vegetables or a salad.