Thai Style Trout Fishcakes
Trout based fishcakes taste great and are so easy to do. Make a batch and freeze for lunches throughout the year.
Preparation time: less than 30 mins
Cooking time: 20 mins
Makes: 12 fishcakes
Ingredients
- 600g trout flesh (e.g. flesh from 1 trout 2.5lbs)
- 3-4 lime leaves
- 2 large red chillies
- 4cm/1½ in piece fresh root ginger
- 2 garlic cloves
- 2 stalks lemongrass (or paste)
- 800g potatoes, cooked, mashed and cooled
- 2 tsp fish sauce
- 1 splash lime juice
- breadcrumbs (or plain cous cous) in a bowl
- 1 egg in a bowl
- To serve
- fresh lime wedges
- ready-made sweet chilli sauce, for dipping
Method
1. Preheat the oven to 200C.
2. Place the fish in a roasting tray. Roast for 30 minutes, then remove from the oven and cool.
3. While the fish is roasting, prepare the fishcake ingredients. Finely chop the lime leaves.
4. Slice the chilli in half and remove the seeds. Finely chop.
5. Peel the ginger and finely chop.
6. Lightly crush the garlic cloves, peel and finely chop.
7. Bruise the lemongrass stalks with a heavy knife. Trim off the root end and discard the tough outer leaves. Finely chop (or use paste).
8. Chop the lime leaves, chilli, ginger and lemongrass on a chopping board until all ingredients are very finely chopped. Mash the potatoes in a large bowl.
9. Place the finely chopped ingredients in the bowl with the mashed potato and a dash of fish sauce.
10. Break up the cooled fish and add it to the bowl. Mix the ingredients together well.
11. Add a squeeze of lime juice. Mix thoroughly.
12. Form the fish mixture into small cakes about 6cm-8cm wide.
13. Wet the fishcake with egg.
14. Dredge the fishcakes in the breadcrumbs to coat, shaking off the excess.
15. Cook the fishcakes in the oven for 15 mins until lightly browned.
16. Serve the fishcakes with a squeeze of fresh lime and some sweet chilli sauce for dipping.
Forming the fishcake mixture into rounds:
After breadcrumbs have been applied:
