{"id":901,"date":"2023-02-07T16:11:22","date_gmt":"2023-02-07T16:11:22","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=901"},"modified":"2023-02-07T16:13:26","modified_gmt":"2023-02-07T16:13:26","slug":"thai-fish-cakes","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/901","title":{"rendered":"Thai Fish Cakes"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>Easy Thai fish cakes full of intense flavours with green beans for extra texture.<\/p>\n<cite>Tom Kerridge<\/cite><\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">For the fish cakes<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>600g\/1lb 5oz\u00a0salmon\u00a0fillet, skin removed and cut into chunks\n<ul class=\"wp-block-list\">\n<li>Or any chunky white fish is lovely too<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>1 large free-range\u00a0egg<\/li>\n\n\n\n<li>Optional: 30g corn flour to bind<\/li>\n\n\n\n<li>2 tsp\u00a0lemongrass\u00a0paste<\/li>\n\n\n\n<li>2 tbsp Thai red\u00a0curry paste\n<ul class=\"wp-block-list\">\n<li>Or instead of lemongrass and red curry paste, you can use Thai green curry paste<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>1 tbsp\u00a0fish sauce<\/li>\n\n\n\n<li>4 kaffir\u00a0lime leaves, finely shredded<\/li>\n\n\n\n<li>100g\/3\u00bdoz\u00a0green beans, finely sliced<\/li>\n\n\n\n<li>Optional: 1 tablespoon finely chopped coriander stem<\/li>\n\n\n\n<li>1-calorie\u00a0sunflower oil\u00a0spray<\/li>\n\n\n\n<li>sea salt and freshly ground\u00a0black pepper<\/li>\n\n\n\n<li>2\u00a0limes, cut in half, to serve<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">For the salad (optional)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2\u00a0carrots\u00a0(about 200g\/7oz), peeled and cut into thin ribbons<\/li>\n\n\n\n<li>200g\/7oz\u00a0cucumber, peeled and cut into thin ribbons<\/li>\n\n\n\n<li>\u00bd\u00a0red onion, thinly sliced<\/li>\n\n\n\n<li>12\u00a0radishes, thinly sliced<\/li>\n\n\n\n<li>large handful of\u00a0coriander, roughly chopped<\/li>\n\n\n\n<li>60g\/2\u00bcoz mixed\u00a0salad leaves<\/li>\n\n\n\n<li>1 tbsp\u00a0rice wine\u00a0vinegar<\/li>\n\n\n\n<li>1 tbsp\u00a0soy sauce<\/li>\n\n\n\n<li>salt and freshly ground\u00a0black pepper<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Dipping sauce (optional)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>50ml fish sauce<\/li>\n\n\n\n<li>Juice and zest of 2 limes<\/li>\n\n\n\n<li>2 teaspoons sugar<\/li>\n\n\n\n<li>Clove of garlic<\/li>\n\n\n\n<li>2 birds eye chillies (fresh)<\/li>\n\n\n\n<li>Garnish with coriander leaves and sliced red chilli<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Put the salmon into a food processor with the egg, lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together but still has some texture. Transfer to a bowl and fold in the sliced beans. Cover and leave in the fridge until needed.<\/li>\n\n\n\n<li>To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl.<\/li>\n\n\n\n<li>To make the dipping sauce, simply blend together and season<\/li>\n\n\n\n<li>Heat a large pan over a medium\u2013high heat. Divide the fish cake mixture into eight equal-sized pieces and shape into patties. Spray a little oil into the pan and add four of the fish cakes, spacing them apart and flattening each one slightly. Cook for 2\u20133 minutes on each side or until cooked through. Set the cooked fish cakes aside on kitchen paper while you cook the remaining fish cakes.<\/li>\n\n\n\n<li>Add the rice vinegar and soy sauce to the salad and mix well. Divide between serving plates and add two fish cakes and a lime half to each plate. Serve straight away.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Easy Thai fish cakes full of intense flavours with green beans for extra texture.  Tom Kerridge<\/p>\n","protected":false},"author":2,"featured_media":902,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[13,11,57],"class_list":["post-901","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-fish","tag-main","tag-thai"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/901","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=901"}],"version-history":[{"count":3,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/901\/revisions"}],"predecessor-version":[{"id":905,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/901\/revisions\/905"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/902"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=901"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=901"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=901"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}