Spicy Thai Fish Cakes

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Ingredients

1 kg of fish, salmon, white fish or mullet
250g peeled potatoes, cut into 2cm dice
2 no small red onion, finely diced
5 cm fresh ginger, finely diced
1 stalk of lemon grass, finely diced
150g coriander, finely chopped
4 no cloves of garlic, finely chopped
4 no lime leaves finely chopped
200g fine sliced spring onions
1 tblsp castor sugar
5ml asian fish sauce

Method

1. Poach or steam the fish, flake and allow to cool.
2. Cook the potatoes and pass through a fine sieve, making sure the potato puree is dry.
3. Place the red onion, ginger, lemon grass and garlic in a pan and sweat for 5 minutes, then allow to cool.
4. Combine the potatoes, fish, sweated items and remaining ingredients and mix together, if the mixture seems wet thicken with a little mash potato powder.
5. Shape the mixture into 20,2cm big cakes. These can then be pan fried as they are or coated with either sesame seeds, breadcumbs or crushed mixed seeds.
6. Serve with chilli jam and lemon wedges.

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