Haddock, Salmon And Prawn Mini Thai Fishcakes Recipe

Cooking Directions

• STEP 1.In a food processor, blend together haddock, salmon, prawns, lemongrass, ginger, coriander, and red chili until well combined.
• STEP 2.Transfer the mixture to a bowl and add breadcrumbs, egg, fish sauce, and lime juice. Mix well.
• STEP 3.Shape the mixture into small patties and refrigerate for 30 minutes to firm up.
• STEP 4.Heat oil in a frying pan and fry the fishcakes until golden brown and cooked through.
• STEP 5.Serve the mini Thai fishcakes with a sweet chili dipping sauce and garnish with fresh coriander leaves.

Cooking Tips

• Make sure to remove any excess moisture from the fish and prawns before blending them.
• Refrigerating the mixture before frying helps the fishcakes hold their shape better.
• You can also bake the fishcakes in the oven at 180°C for 15-20 minutes for a healthier option.

Storage and Serving

• These fishcakes are best served fresh and hot.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the fishcakes in a preheated oven at 180°C for 10-15 minutes or until heated through.