Thai fish cakes with chilli mayo

Name: Thai fish cakes with chilli mayo
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 4
Ingredients: 125 mL (41/2fl oz) or 1⁄2 quantity of mayonnaise (5 minute mayonnaise); 1 bunch of spring onions, trimmed; 2 1/2 cm (1in) piece fresh root ginger, peeled and roughly chopped; 1 lemongrass stalk, roughly chopped; 20 g pack fresh coriander; 1⁄2 red chilli, deseeded; 1 tsp. fish sauce (optional); 75 g (3oz) fresh white breadcrumbs; 225 g (8oz) each haddock and cooked, peeled prawns; A little oil for frying; 2 tbsp. Thai sweet chilli sauce; 20 g pack fresh basil, roughly chopped; 1 g fat garlic clove, crushed (optional); 2 limes, halved

Serve these savoury fish cakes as a starter with a salad or as a main course with stir-fried egg.

By The Good Housekeeping Cookery TeamPublished: 24 June 2004

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Green, Food, Cuisine, Ingredient, Recipe, Citrus, Dish, Garnish, Leaf vegetable, Lemon,

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Yields:

Prep Time:

25 mins

Cook Time:

8 mins

Total Time:

33 mins

Ingredients

125 ml (41/2fl oz) or 1⁄2 quantity of mayonnaise (5 minute mayonnaise)
1 bunch of spring onions, trimmed
2 1/2 cm (1in) piece fresh root ginger, peeled and roughly chopped
1 lemongrass stalk, roughly chopped
20 g pack fresh coriander
1⁄2 red chilli, deseeded
1 tsp. fish sauce (optional)
75 g (3oz) fresh white breadcrumbs
225 g (8oz) each haddock and cooked, peeled prawns
A little oil for frying
2 Tbsp. Thai sweet chilli sauce
20 g pack fresh basil, roughly chopped
1 g fat garlic clove, crushed (optional)
2 limes, halved

Directions

1. Step 1
  Put spring onions, ginger, lemongrass, coriander, chilli and fish sauce (if using) in a food processor and whiz to a rough paste. Add 3tbsp mayonnaise, the breadcrumbs, fish and prawns. Whiz for a further 5sec.
2. Step 2
  With wet hands, shape into eight patties, each about 5cm (2in) in diameter.
3. Step 3
  Heat a drizzle of oil in a non-stick frying pan. Fry patties for 3-4min on each side until crisp and golden.
4. Step 4
  Mix chilli sauce, basil and garlic, if using, into the remaining mayonnaise. Serve with the fishcakes, lime and spinach leaves.
  
  Try these other great fish cake recipes
  
  Spicy salmon fish cakes
  
  Salmon fish cakes with mango salsa
  
  Oriental prawn and squid fish cakes
  
  Salmon and pea fish cakes

Per Serving:

Calories: 470
Total carbs: 11 g
Total fat: 29 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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