Thai Fish Cakes
These sesame-coated Thai Fish Cakes are utterly delicious. Full of flavour with fresh herbs and aromatics and coated with sesame seeds, they are amazing!
Servings: 10 fishcakes
Ingredients
For the Thai Fish Cakes
- 250 g firm white fish fillets such as cod
- 1/4 cup fresh coriander leaves
- 2 spring onions ends trimmed, roughly chopped
- 1 tbsp sweet chilli sauce plus extra to serve
- 1 tbsp fish sauce
- 50 g cooked peas
- 1 tbsp sesame seeds
- 80 ml 1/3 cup vegetable oil for frying
- lime wedges to serve
- creme fraiche to serve
For Rolling
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- pinch of Maldon sea salt
Instructions
- Place the fish, coriander, fish sauce, sweet chilli sauce, and spring onions in the bowl of a food processor and process until it’s well combined and but still has a little texture. It should be the consistency that you can now roll into balls but not a completely smooth puree.
- Tip into a bowl and add the peas and the 1 tbsp sesame seeds. Stir and shape into balls slightly smaller than the size of a golf ball and flatten slightly.
- Mix the black and white sesame seeds together with the Maldon and roll the fishcakes in the mixture to coat the whole of the outside of the fishcakes.
- Heat the oil in a frying pan over a medium high heat. Fry for a couple of minutes on each side – they should be lovely and golden and make sure the middle is cooked through.
Notes
Panko breadcrumbs can be substituted for the sesame coating if you're not much of a fan, but you might need to yuse a little beaten egg to make them stick!