Fish Cakes (2 ways)
After many requests, here it is, my Mum's fish cake recipe! I tried a Thai version by adding just a couple of ingredients and it is delicious too. Even my Mum agreed!
1 kg whole baby hake, 5 potatoes, 1 chopped onion, green chillies, fresh coriander, crushed garlic, eggs , bread crumbs, flour, salt, pepper, 1 tablespoon red curry paste, 1 teaspoon fish sauce.
Boil the fish for about 10-15 minutes until it's just cooked. (I suggested to my Mum that we should use skinless deboned hake fillets but she wouldn't hear of it! But I am sure you can.) Make some mash with the potatoes. Don't forget to add a pinch of baking powder to the mash. Rinse the fish under cold water as this will help the skin come off easily. Remove all the bones and flake the fish. Add the mash, chopped onion, 1 teaspoon of crushed garlic, green chillies (as hot as you like) and chopped coriander (as much as you like). Mix well. Divide the fish in half and to one half add the red curry paste and fish sauce. Then add salt and pepper to taste to both bowls. Shape as desired and lay flat on a tray. Place the tray in the fridge for an hour to firm up the fish cakes. Set up your assembly line of 2 beaten eggs, bread crumbs and flour. Dip the "plain" fish cakes in the egg first and then in the crumbs. Place back on the tray in the fridge. Dip the "Thai" fish cakes in the flour only. Place in the fridge to firm up. Fry the fish cakes in a little vegetable oil on medium heat until nicely browned. Only turn the fish cake once - so let it fry on one side for 2-3 minutes then turn carefully and fry the other side. Drain on paper towels. Serve with a sauce of your choice. Enjoy! (These can be frozen - fry from frozen (do not thaw).