Sunday, 25 August 2019

Thai Fishcakes




Forever on the hunt for meal prep ideas? Never enough fishcakes in the shop bought two-pack to quench your never ending hunger for potatoey fishy goodness? Fishcakes are surprisingly simple to make, and this recipe is very no fuss, as all you need to do is whack them in the oven - no breading or frying required. Thai red curry paste adds the most tangy, moreish (and not too spicy) flavour and goes perfectly with salmon. You'll love them, and be very grateful that this recipe makes 14!

[I eat 3-4 fishcakes per portion. 1-2 would be a perfect snack.]

Thai Red curry paste adds all the Thai, lemongrass flavour you want, without being as spicy as Thai green curry. Simply add as much paste as your palette requires and you have some very tasty treats ready for tomorrow's lunch!

Recipe post sponsored by Tala


Ingredients



Notes: 

I used Blue Dragon's jarred red Thai curry paste for this recipe which probably won't be as strong as some hard pastes out there. Add 1tbsp at a time and mix well to get the perfect flavour without overloading on spice. The jarred version was easy to mix in, but you could mix the hard paste in with the egg or lime juice to help spread it.
I topped these with a pinch of black sesame seeds before baking, which is totally optional but looks pretty!

A level-up would be rolling the patties in egg and breadcrumbs and frying, but I like to make these recipes as simple as possible so you, hungry reader, are more likely to give it a go.

Method walk through:

Pre heat your oven to 180C

I like to leave the skin on the potatoes for extra fibre. Also it's much easier. Wash and chop the potatoes into small chunks, cover with cold water and a pinch of salt in a saucepan and bring to the boil. Simmer until soft (until you can mash them easily with a fork), then drain and mash with a bit of butter (or oil or milk) until smooth.




Chop the spring onion and coriander into small pieces. In a large bowl, like this roomy mixing bowl by Tala, add the drained salmon and whisked egg, and mash until well incorporated, then add in all your ingredients and mix until evenly distributed. 


Line a baking tray with baking parchment, or use a good non stick tray like this Tala Indigo & Ivory small enamel roaster. I lined the tray with a little oil to help crisp up the edges of the fishcakes.


To form the patties, wet or oil your hands, then take a heaped table spoon of mixture and compress into balls. Press these down in your palm until flattened and then line the tray with a little bit of space between each.

Brush oil from the tray onto the top of each fishcake to help it crisp, and then top with a pinch of sesame seeds if you have them.


Bake in the oven for 20 minutes until golden and slightly crisped on top.


Leave to rest for a few minutes (if meal prepping) and then remove with a spatular. This is where the non-stick baking tray shines. With this Tala tray my fishcakes just lifted off by hand. Rejoice!!

The recipe should make 14 small fishcakes like this. Add on top of a green salad or dip into mayo!




Tala Cookware Used:

For this post, Tala kindly gifted me some of their cookware. This was my first time using each piece, and they were all worked brilliantly. I'm very chuffed to have them as part of my kitchen!

Indigo & Ivory mixing bowl: I've wanted a large mixing bowl since leaving home for uni. My mum had an amazing ceramic bowl just like this, and I missed being able to viciously mix cake batter without it flying over the edges of my tiny glass number from Wilkos. Tala's bowl is lightweight, very easy to clean and roomy enough for anything I'm cooking. It retails for £22 (currently £16.99 on Amazon!) which is much less than I expected for a bowl like this!
Indigo & Ivory small enamel roaster: This is probably the most non-stick tray I've ever owned. As I mentioned in the recipe, the fishcakes just lifted off after baking (no chiselling away with a spatula) and enamel like this washes clean very easily. The tray heats through evenly, so is apparently amazing for brownies as well as roasting! 
Push & Push Fresh Boxes: I'm thinking about you guys with acrylic nails. For me, the most annoying thing about Tupperware is trying to prise open the lids. These have handy little buttons either side that you press to open and the lids pop off! They come in lots of sizes, for the fridge or lunch boxes. Some are available on amazon, but check their website for the full range and stockists. 





Let me know if you make the fishcakes - I know you'll love them!


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