Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Mini Thai-style fishcakes
These crowd-pleasing gluten- and wheat-free mini Thai-style fish cakes are ideal for a party
-
Ready in 50 minutes, plus chilling
-
Cooking time 30 minutes
-
Prep time 20 minutes, plus chilling
-
Serves 4
Ingredients
- 260 g skinless boneless cod fillet
- 200 g potatoes, peeled and chopped
- 1.5 tbsp semi-skimmed milk
- 1.5 tbsp vegetable oil
- 4 shallots, peeled and chopped
- 2 tsp Thai paste
- 1 large handful of fresh coriander, leaves picked and washed
- 40 g gluten-free plain flour
- 2 large free-range eggs, beaten
- 150 g breadcrumbs, made using gluten-free soft white sliced bread
- 2 tbsp sweet chilli dipping sauce, to serve
- 2 lemons, cut into wedges, to serve
Method
-
1
Preheat the oven to 180°C, fan 160°C, gas 4. Put the cod on a lined baking tray and cook in the oven for 15-20 minutes until cooked through. Remove from the oven and leave to cool slightly.
-
2
While the cod is baking, put the potatoes in a pan of cold water, bring to the boil and cook for 10-15 minutes or until tender. Drain and mash with the milk until smooth.
-
3
Meanwhile, gently heat 1 tablespoon of the vegetable oil in a small pan and cook the shallots until softened.
-
4
Put the cooked fish, mashed potato, cooked shallots, Thai paste and coriander in a food processor and blend until smooth. Gently roll the mixture into 20 small balls, then flatten slightly and dust with flour. Chill in the fridge for 30 minutes.
-
5
Put the eggs in a shallow bowl and the breadcrumbs in another. Roll the fish cakes in the egg, then the breadcrumbs.
-
6
Heat the remaining oil in a non-stick frying pan, and fry the fish cakes over a medium heat for 3 minutes, turning once, until golden. You will need to do this in batches.
-
7
Serve on a platter with the sweet chilli sauce and lemon wedges.
