Lime And Coriander Fish Cakes Recipes

THAI FISH CAKES

Steps:

• Place fish, red curry paste, cilantro/coriander, fish sauce, lime and egg in a food processor. Whizz until the fish is minced and it looks like a paste. (See video)
• Transfer to a bowl and stir through rice flour and green beans until flour is all incorporated. (Note 4)
• Measure 1/4 cup of mixture (I use an ice cream scoop - Note 5), form 1cm / 2/5" thick patties.
• Heat enough oil in skillet over medium high heat to cover the base (4 tbsp or so)
• Place in oil, cook 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to paper towel lined plate.
• Repeat with remaining mixture, adding more oil into the skillet if required.
• Serve with Sweet Chilli Sauce, garnished with cilantro/coriander leaves and lime wedges on the side. Add a side of Thai Fried Rice or even just plain jasmine rice to make a meal!

LIME AND CORIANDER FISH CAKES

Steps:

• Put potatoes into a large pan, cover with cold water and bring to the boil. Reduce heat and simmer for 10-13min, until tender. Drain thoroughly and leave to steam dry in a colander for 5min. Return potatoes to pan, mash with plenty of seasoning, until smooth. Set aside to cool slightly.
• Meanwhile, put the salmon in a medium pan with 400ml water. Bring to the boil over medium heat, then reduce to a gentle simmer and cook for 4-5min, until fish is opaque and just cooked. Carefully remove with a slotted spoon to a plate lined with kitchen paper. When cool enough to handle, flake into large chunks, discarding skin (if present).
• Add flaked salmon, prawns, spring onions, coriander, sweet chilli sauce, lime zest, juice and plenty of seasoning to the mashed potato. Stir very gently until just combined, avoiding breaking up the salmon too much. Shape into 8 even patties.
• Mix breadcrumbs and coconut in a shallow bowl, then put flour and eggs into 2 separate bowls. Coat each fishcake in flour (tap off excess), then egg and breadcrumb mixture. Put on baking tray lined with baking parchment and chill for at least 30min.
• Heat a thin layer of oil in a large frying pan over medium-high heat and fry the fishcakes for 3-4min per side (in batches if necessary), or until nicely golden. Drain on a plate lined with kitchen paper and keep warm while you fry the second batch.
• Serve with lime wedges and a green salad, if you like.

CORIANDER FISH CAKES

Steps:

• Put the cooked flaked fish into a bowl and add half of the breadcrumbs, mayonnaise, beaten egg, coriander, cayenne and salt.
• Mix everything lightly together and roll into 12 small balls, flatten slightly and then leave to stand for at least 10 minutes.
• Mix the sesame seeds with the remaining breadcrumbs.
• Brush the fish cakes lightly with milk and dip into the breadcrumb mixture.
• Melt the butter in a frying pan with the olive oil and cook the fish cakes for about 2 minutes on each side until golden and warmed through.
• Serve on a bed of salad leaves with sweet chilli sauce on the side.

SPICED CRAB CAKES WITH LEMON & LIME AïOLI

Steps:

• Combine the crab, spring onions, chilli and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds. While they're still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab. Add the breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins.
• For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan. Dust the crab cakes with a little flour and fry gently for 3 mins on each side until crisp and golden. Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.

COCONUT & LIME FISH

Steps:

• Heat oven to 200C/180C fan/gas 6. Zest and juice the limes. In the small bowl of a food processor, whizz together the lime zest and juice with the remaining ingredients, except the fish, until a smooth paste forms. Taste and add a little more fish sauce if you feel it is needed.
• Put the fish on a baking tray and spread over the coconut mixture. Bake in the oven for 15-20 mins until the fish is cooked through. Serve with steamed rice and thin-stemmed broccoli.

SALMON, SWEET POTATO & CORIANDER FISHCAKES WITH TAHINI DRESSING

Steps:

• Peel the sweet potato and cut into rough chunks, then put in a microwaveable bowl with a splash of water. Cover with cling film, then cook on high for 8 mins. Alternatively, you can cook these on a hob for 10 minutes. Meanwhile, whisk the tahini with the lemon juice and enough water to make a thick dressing. Season and set aside.
• Carefully remove the cling film from the sweet potato, then blitz in a food processor until mashed but not pureed. Leave to cool for 5 mins, then add the coriander and coriander seeds. Blitz to a herby mash, (be careful not to over blitz as you still want some texture) and transfer to a mixing bowl. Then add the salmon, lemon zest, flour and some seasoning. Pulse again - you want the salmon to be roughly mixed in, rather than obliterated to mush.
• In a small bowl add the remaing flour and shape into four fishcakes, dipping into the flour to fully coat. Pop on a plate and press them down lightly to create patties. Chill in the fridge for 30 minutes. Add the remaining tbsp of olive to a large non-stick frying pan over a medium heat. Add the fishcakes and fry for 5 mins on each side until crisp and golden. Serve with the lemon wedges, tahini dressing and salad.