Search

Random Recipe

Thai Style Fishcakes

Thai Style Fishcakes recipe, eat well on universal credit

I happened across a whole Coley at half price yesterday. We understand it’s a member of the Cod family? Well this one isn’t now! My knife skills are biased towards Butchery rather than Fish Mongering, so this was an interesting gig. Between us we skinned, filleted and ‘Pin Boned’ the flesh. Even the unban Foxes would have turned their noises up at the bits and bobs we had left so it went in the bin (Outside bin that is!)

Ingredients:-

1 Coley, filleted, skinned and Pin Boned
1 Thumb of Ginger, grated
The Juice of a Lime
½ a Tsp of dried Coriander
A drizzle of Olive Oil
5 medium Potatoes, pealed, boiled and mashed
2 Tsp of Hot Chilli Jam
1 Tsp of Thai Basil
1 Tbsp of Capers, finely chopped
1 Tbsp of Cashew Nut Powder (Just wuzz them in a blender)
50g of Cornflour
200g of Breadcrumbs (Gluten free bread wuzzed for us)
1 Tsp of Turmeric
1 Tsp of Paprika
2 Eggs, beaten
Salt & Pepper to season at various stages

Method:-

(1) Line a large dish with kitchen foil.
(2) Dress the fillets with the Ginger, Lime juice, Coriander and season with Salt & Pepper.
(3) Drizzle over the Olive Oil and wrap the foil around the filleted Fish and fold to seal.
(4) Cook in a pre-heated oven of 180c for 10 to 12 minutes until the Fish is cooked through.
(5) Allow to cool then flake to Fish into a bowl. Make sure you remove any remaining small bones.
(6) Mash the Potatoes and allow to cool.
(7) Add the flaked Fish to the mashed Potatoes and stir in.
(8) Add the Chilli Jam, Thai Basil, Capers, Powdered Cashew Nuts, and season with a little Salt & Pepper.
(9) Combine well.
(10) Divide into portions and roll into a ball.
(11) Flatten the balls and form into thick Fishcakes.
(12) Mix the Turmeric and Paprika with your Breadcrumbs, seasoning with Salt & Pepper.
(13) Dip each Fishcake in the Cornflour and coat well.
(14) Dip into the beaten Egg and then coat evenly with the Breadcrumbs.
(15) Place in the fridge for 20 minutes or 10 minutes in the freezer, to set.
(16) Place the Fishcakes in a pre-heated Air Fryer at 180c for 20 minutes, turning once half way through cooking.

These might look like they were bought, but you’ll never buy Fishcakes with this depth of flavour and kick! Also we had 8 in total, 4 of which are now frozen so by way of price, they’re hard to beat budget wise…..

 

 

On Facebook

Garden Pond recipe

The tale behind this oddity is nearly a silly as the end result.......

I went on my morning forage to the discounts isle yesterday and spotted some interesting looking sausages. Your standard low cost sausages are off the menu for us as they use Wheat Flour as a packer. On Wednesday evening we’d made a tray bake and the ludicrous question appeared in my mind “What would you call a combination of a giant Yorkshire pudding Toad In The Hole and a Tray Bake?” I came up with Garden Pond! We had all sorts of bits and bobs of vegetables which really needed using up so after joking with Sue I quickly scuttled back to the Supermarket and bought said sausages.

We didn’t have a great deal on yesterday afternoon so a silly idea soon developed into a full scale project. I foraged a few extra fresh herbs to dress the dish and Garden Pond was born! The planting around the pond is Sage, a Ruby Chard flower and Rosemary. The water lillies are Tomatoes, Sage leaves and Chive flowers. In the middle of the pond you can just see Sue Carrot Coy Carp!

Clearly we don’t expect anybody else to try this at home. But if you can’t get the kids to eat their veg a slightly more sane version would make a great talking point and possible incentive…. Nothing was wasted and we finished it this evening.

Social Links

Translate

English French German Italian Portuguese Russian Spanish