Thai-style fish cakes

Name: Thai-style fish cakes
Ingredients: 40 g fresh ginger; 2 garlic cloves; 1 medium chili pepper; 2 lime leaves; 1 large celery stalk; 1 green bell pepper; 2 shallots; 40 g lemongrass; 300 g frozen salmon; 300 g frozen cod; 30 g green beans; 4 g fresh cilantro; 1 tablespoon fish sauce; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 30 g flour; 2 tablespoons oil; 80 g sweet chili sauce

Fish - Thai-style fish cakes by Corina P. - Recipia

Thai-style fish cakes combine salmon and cod, are browned in a pan and baked for 10 minutes. Ginger, lemongrass and lime leaves go into a paste, while the green beans and pepper stay in small pieces. I prefer to make them small, about two bites each. Prep: 20 minutes. Cook: 14 minutes. Total time: 34 minutes. Serves: 4. Approximately 330 kcal and 29 g protein per serving.

Ingredients

40 g fresh ginger
2 garlic cloves
1 medium chili pepper
2 lime leaves
1 large celery stalk
1 green bell pepper
2 shallots
40 g lemongrass
300 g frozen salmon
300 g frozen cod
30 g green beans
4 g fresh cilantro
1 tablespoon fish sauce
1/2 teaspoon salt
1/4 teaspoon ground pepper
30 g flour
2 tablespoons oil
80 g sweet chili sauce

Preparation

1. Preheat the oven to 175°C. Peel the ginger and garlic, trim the woody ends off the lemongrass, then put them in a food processor with the chili pepper, lime leaves, celery, green bell pepper and shallots. Blend to a smooth paste. 2. Thaw the salmon and cod, then pat them dry with paper towels. Purée half the salmon and all the cod; cut the remaining salmon into small cubes. 3. Slice the green beans very thinly and chop the cilantro. Mix them with the fish, fish sauce, salt, pepper and vegetable paste. The salmon pieces should still be visible in the mixture. 4. Gradually mix in the flour, just until the mixture no longer sticks badly to your hands. Shape into patties about 2 cm thick. 5. Heat the oil in a nonstick pan over medium heat. Fry the patties for 2 minutes on each side, until browned, then transfer them to a baking tray lined with parchment paper. Bake for 10 minutes, until the fish is opaque in the center. Serve with sweet chili sauce.

Notes

I used frozen salmon and cod. The patties keep in the fridge for up to 3 days in a sealed container. Serve them with sweet chili sauce and plain rice. For a gluten-free version, rice flour can replace the wheat flour in the same amount, up to 30 g; add it only if the mixture is still too sticky. They look like fish patties, but the pieces of green bean and pepper remain visible. Larger patties may need another 2-3 minutes in the oven; the fish should be opaque in the center. Don’t turn them before the 2 minutes are up, so the base has time to set.