Thai Fish Cakes

If you’ve ever made a meal, like bangers n mash, and been left with a load of mashed potato, here’s an idea for what you can do with it! It’s a simple Thai Fish Cakes recipe with ginger, spice and herbs that compliment the fish and pack in the flavour. It’s also very quick to make.

I used tinned salmon as that’s what I had to hand, plus it really helps to create something just by using leftovers and things in the fridge and cupboards. I find these are sometimes some of the best meals there are. I have an amazing one to pass on for Christmas, so you should check back for that!

Put all the ingredients into a large mixing bowl and combine with a wooden spoon, or your hands. If you have the time put the mixture in the fridge for 30 minutes to firm up.

Place a non stick frying pan on a medium heat and add two or three tablespoons of groundnut or vegetable oil.

With floured hands make fish cakes from the mixture. If it’s a little sticky it’s easier to make golf ball sized pieces, place them in the pan, then flatten down to a disc.

Fry for a few minutes on either side, or until each side is golden. Remove and gently roll on kitchen paper to remove some of the oil.

Serve with a squeeze of lime over the top and a sweet chilli, or dark soy dip.