Thai Fish Cakes with Yoghurt Green Curry Sauce

by Heather Earl

Thai fish cakes are on all the pub menus here in the UK. Usually they are deep fried, greasy little balls of fish with a few Thai spices thrown in, served with a sickly sweet dipping sauce, making for a gut bomb party in the belly. My son asked for something fishy for dinner, like fish and chips …no can do. I don’t do deep frying…..or battering.  I came up with a lighter version of the traditional boring, greasy fish cake and added some Thai flavor along with a lusciously creamy dipping sauce. I used gluten free bread crumbs but you can crush corn flakes or use panko breading if you like.  These Thai Fish Cakes with Yogurt Green Curry Sauce were a big hit with the kids. You can make a vegetarian version with mashed chick peas or cannellini beans in place of the fish, just add some of the Green Curry Paste to the mixture. We will go to the pub for authentic fish and chips every once in a while.

Prep time: 
Cook time: 
Total time: 
Serves: 6 cakes
You can kick up the spice in these by adding more or less hot peppers. There are a lot of ingredients but they come together fast and it is really worth the effort to make your own curry paste.

INGREDIENTS

  • Green Curry Paste
  • 2 stalks Lemongrass, tough outer layer removed, chopped
  • 8-10 fresh Kaffir Lime Leaves (or palmful of dried)
  • 1 clove Garlic, peeled
  • ¼ inch fresh Turmeric, peeled (or a sprinkle of dried)
  • ½ inch piece of Ginger, peeled
  • 2 Green Onion, white and green parts, chopped
  • palmful of Thai Basil (can use regular)
  • big handful of Coriander
  • juice of 1 Lime
  • 2 teaspoons Sweet Chili Sauce or Honey
  • 1 hot Chili (to taste, leave seeds in for more hot)
  • 1 teaspoon Sea Salt
  • Coconut Water
  • 1 teaspoon Sea Salt
  • Fish Cakes
  • 1 llb sustainable White Fish (I used a large filet of Cod Loin)
  • ½ cup Milk (or Almond or Soy or Oat Milk)
  • 2-3 tablespoons Green Curry Paste
  • 4-6 boiling Potatoes (enough to make 3 cups mash)
  • 1 stick Celery, minced
  • 2 Shallots or Green Onions, minced
  • Ground Pepper
  • Yogurt Green Curry Sauce
  • ¾ cup plain Yogurt (I use Greek Yogurt)
  • 1 Shallot, minced
  • 2-3 tablespoons Green Curry Paste
  • 2 tablespoons Lime Juice
  • 1 teaspoon Soy or Tamari Sauce
  • 1 teaspoon Sweet Chili Sauce or Honey and a sprinkle of Dried Chilies
INSTRUCTIONS
  1. For the Curry Paste
  2. Grind together the Lemongrass, Lime Leaves, Garlic and Ginger until well chopped
  3. Add all the remaining ingredients except the Coconut Water
  4. With the Vita Mix running on low add just enough Coconut Water to incorporate everything well
  5. Adjust the taste adding more Salt, Lime Juice or Honey
  6. Yogurt Green Curry Sauce
  7. Mix all the ingredients together, adding a bit more Lime Juice if needed
  8. Thai Fish Cakes
  9. Boil the Potatoes until tender and then mash. Using a Potato Ricer makes amazingly soft mash
  10. Heat the Milk and stir in the Green Curry Paste
  11. Add the Fish and simmer 5-8 minutes until it flakes and is no longer opaque
  12. Drain the Fish in a fine mesh strainer and toss it together with the Mash Potatoes, Celery, Onions and a few grinds of Pepper. You can add a tablespoon of the Green Curry Paste for more pronounced flavor or leave it out for a milder Cake
  13. Mix together the chopped Cilantro and Thai Basil with the Breadcrumbs in a shallow bowl
  14. When the Fish Mixture is cool, shape into patties and pat in the Breadcrumb mixture (you can dip in egg first if you like)
  15. Heat a neutral oil in a shallow pan (I use a mix of organic pressed sunflower & Olive Oil) until hot
  16. Fry the Fish Cakes until browed and then flip, browning nicely and heating through
  17. Keep warm in the oven if you are cooking more than one batch
  18. Serve with the Yogurt Green Curry Sauce and baby greens and a squeeze of Lime

Find more of Heather’s yummy recipes on her cookery blog Healthy Mama Cooks.

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