Didn't get a chance to blog these yesterday so popping them on now, although it was yesterday's tea. The children, gratifyingly, loved them. As did one of my cats, who pinched my last two from my plate when I stepped away from the table. He can't even say he was trying to protect my waistline, because when there's chocolate being eaten he's nowhere to be seen. Swine.
Anyway...
Easy Thai Fishcakes
350g skinless boneless salmon fillet.
approx 150g raw prawns
1 tsp sugar
heaped tbsp thai red curry paste (we use Blue Dragon)
1 egg
4-5 spring onions
tbsp lime juice
oil for frying
put everything bar the spring onions in a food processor. Blitz until smooth. Slice the spring onions very finely and stir them in. Heat some oil in a frying pan,you'll need it about 1/2 to 1cm deep, have it going over a low to medium heat. Wet your clean hands to stop the mixture sticking then take golf ball sized dollops of the mixture, shape into patties and drop into the pan, 4-5 in a pan is plenty per batch. Flatten a bit with a fish slice and cook for about 2 minutes until you can see the sides of the patties going opaque. Flip them - they should be crisp and golden on the underside - and cook for 1.5-2 minutes more on the other side. Remove from pan, put on a plate lined with kitchen towel to drain off the oil, and do the next batch. You should get 16-20 from the mix, enough for 4 with an accompaniment. You can chuck them back into the pan briefly to get them piping hot to serve. We ate ours with fine egg noodles tossed with a bit of soy sauce, lime juice and some stir fried veggies. Fan-thai-stic. Alright, I'll stop now.
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