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Wednesday, 9 March 2011

Thai Fish Cakes


75g/3oz Prawns
275g/10oz Cod Fillet
2 Spring Onions
1 clove of Garlic
1 red Chilli
1 stalk of Lemongrass
4 tbsp fresh Coriander
Freshly ground Salt and Pepper


Preheat the oven to 190c/375f/Gas Mark 5.

Peel and crush the Garlic clove, trim and chop the Spring Onions, deseed and chop the Chilli, peel and chop the Lemongrass stalk and roughly chop the Coriander leaves. Place these ingredients along with the Salt and Pepper into a food processor and blend to mix.

Take out your Prawns (you can use frozen Prawns but the must be defrosted thoroughly) and your Cod Fillet (you can use other fish such as Coley for this recipe, which I suggest as I am a great believer in sustainability of fish species), pat them dry and add them to the food processor containing the other ingredients, blend until the mixture is roughly chopped.

Take a baking tray and spray with Fry Light Oil. Dampen your hands and divide the mixture into 12 portions, roll each portion into a ball and then flatten into a patty/disc shape. Place the patties onto the baking tray and cook for 12- 15 minutes, make sure they are piping hot and cooked through. Turn the patties over half way through the cooking time.

Serve with Thai Chilli Dipping Sauce and salad leaves.

Sin Value: Red Day - FREE

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