Almost a Thai fish cake

Name: Almost a Thai fish cake
Yield: Makes 8
Cuisine: Thailand
Ingredients: 300 g salmon fillet, skinned and cut into 1–2cm (½ in) cubes; ½ green chilli, finely chopped; 3–4 tbsp dried breadcrumbs; salt and pepper to season; 2 tbsp sesame oil; 1 tbsp unsalted butter; 1 tsp honey; 1 medium egg, beaten; ½ red chilli, deseeded and very finely chopped; juice of 1 lime; 2 tbsp Thai fish sauce (nam pla); 1 lemongrass stem; 3 cm (1 in) piece of ginger, peeled and finely grated; 3 tbsp coriander leaves and stalks, finely chopped; 300 g floury potatoes, peeled; finely grated zest of 1 lime; 1 tbsp mirin; 4 tbsp rice wine vinegar

Preparation info

Makes
8

Difficulty
Medium

Appears in

Prue

By Prue Leith

Published 2018

About

Little Thai fish cakes – as sold on the streets of Bangkok – are almost always delicious, usually made with no potato and a lot of chilli, but here I have combined the South East Asian flavours of lemongrass, coriander and chilli with English potatoes.

Ingredients

300 g floury potatoes, peeled
1 medium egg, beaten
3 tbsp

Asia
Thailand
Bangkok
Fish course
Starter
Pescatarian
South East Asia

Method

Bring a large saucepan of salted water to the boil, add the potatoes and simmer until tender, about 20 minutes. Drain well, and while still boiling-hot, crush (rather than mash) the potatoes and allow the steam to escape – the drier the mash, the firmer your fish cakes will be. Leave the mash to cool before stirring in the egg, coriander and green chilli. Generously s