These fishcakes harness the flavours of traditional Thai fishcakes, but incorporate mashed sweet and white potato to make it a meal in itself rather than a rather heavy starter. As such it makes a healthy, light supper great for the dieting gourmet, or as a pitstop in between the occasional cake and bake…!
I made them last week as I started to feel re-energised post baby number two. I bought a cookery book called Skinny meals in heels (more of that in another post) and a book on running, but it was all in vain. I slipped and fell down some stairs over the weekend and fractured my ankle. It is now in plaster, I am now largely immobile and my family life is now rather chaotic!
Anyway I will put away the violins and give you the recipe. It is something I make quite often but usually only with white potatoes. The inclusion of Sweet Potato complements the lime and lemongrass very well. By the way, I keep a stock of frozen lemongrass in the freezer as it keeps well, and I never use up a fresh packet in time.
Ingredients (serves 4):
2 Salmon Fillets
3 White potatoes mashed
1 Sweet potato mashed
1 egg beaten
Salt and pepper to season
Juice and finely grated zest of 1 lime
1 teaspoon chopped lemongrass
Chopped red chilli according to taste
Plain flour for coating
Vegetable oil to shallow fry the fishcakes
Steam the salmon fillets for 5 minutes to cook them through then peel off the skin and flake them into the cold Mashed potato and sweet potato.
Add in the beaten egg and the lime zest, juice, lemongrass, chilli and seasoning.
Form balls with a handful of mixture at a time, flatten into discs and dip lightly in flour.
Place on a dish and refrigerate the fishcakes for an hour at least.
Shallow fry in oil until golden brown on each side.
Serve with a salad for a pretty virtuous meal. The truly virtuous could spray the fishcakes using an olive oil spray, then bake at 200degC until cooked through and golden brown.