You can make the Thai curry paste in this recipe from scratch and either use it immediately, or keep in the fridge and use within 3 weeks. Added to the fishcakes it makes a great starter or light lunch.
For the paste
3 red chillis – deseeded and roughly
1 shallot – peeled and roughly chopped
3cm piece root ginger – peeled and
1 garlic clove – peeled and roughly
40g fresh coriander – roughly chopped
1 lemongrass – roughly chopped
grated zest and juice of 1 lime
½ tablespoon coriander seeds – crushed
½ teaspoon ground cumin
½ teaspoon black peppercorns – crushed
1 teaspoon Thai fish sauce or light soy sauce
2 ½ tablespoons corn oil
For the fishcakes (makes 10-12 small fishcakes)
2 medium-sizes potatoes – cooked, mashed and cooled
1 egg – beaten
2 tablespoons coriander – chopped
1 dessertspoon Thai curry Paste
3 spring onions – chopped
200g market fish fillets – steamed (skinned and boned)
flour for dusting
- medium saucepan
- chopping board
- sharp knife
- 2 mixing bowls
- can opener
- flour dredger
- palette knife
- baking tray
- chopping board
- food processor
- pestle and mortar
How to make it
1. Place all the ingredients for the paste into a food processor and blend to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks.
2. Heat the oven to 200ºC/Gas 6. In a mixing bowl, combine the mashed potato, egg, coriander and spring onions. Mix well. Gently stir in the steamed fish.
3. Add the Thai Curry Paste to taste.
4. Divide the mixture into even portions. Using flour for dusting, form into balls and flatten slightly into pattie shapes. Place on a greased baking tray.
5. Bake in the oven for 15 minutes until piping hot and golden-brown.