Thai Fishcakes with Quinoa
I stumbled across these on Pinterest of all places, I didn't look at the recipe, I just saw the picture and thought that they looked like a yummy healthy snack...
I've never made fishcakes at home before, I was a bit apprehensive that they would taste horrible but not only were they delicious, they were super easy to make. Although, if I'm honest, I always find recipes easy when I 'wing it', whether they turn out or not is a different story. This is one of those occasions when they did turn out so I'm more then happy to share it!
You will need (makes 12 fishcakes)...
210gr tin of pink salmon in spring water*, drained
200gr sweet potato, cooked and mashed (I left the skin on and just made sure there were no big chunks of skin through the mix by ripping it up as I mashed it)
3/4 cup cooked quinoa, any kind- I used tricolour.
1/2 brown onion, diced finely
2 tsp ginger, minced
2 tsp lemongrass, finely chopped/minced
2 cloves garlic, minced
2 tbs chopped coriander
1/2 tsp ground coriander seeds
1/2 tsp fish sauce
2 tbs roughly chopped fresh coriander
2 whole eggs
cracked pepper
chilli (optional)
2 heaped tbs of cornflour
1/4 cup coconut oil** for cooking (use peanut or vegetable oil as a substitute)
Method...
1. Heat 1 tbs of the coconut oil in a large non-stick frypan, add the diced onion, garlic and ginger and sauté on medium-low for a few minutes until onion is translucent.
2. Mix the salmon, bones and all, in with the mashed sweet potato, then add the cooked onion, garlic and ginger, with the lemongrass, ground coriander, fish sauce, pepper and chilli (if using). Mix well with a spoon until combined. Add the quinoa and mix well.
3. Crack the eggs into a separate bowl and whisk lightly with a fork, add to the fishcake mixture and fold in until well combined, add the cornflour and chopped coriander and mix through also. The mix should be soft and moist but not too sticky.
4. Heat half of the remaining coconut oil in your non-stick frypan and use a tablespoon to scoop out heaped spoonfuls of the mixture, shape into round balls then carefully place into the hot oil. Use the back of a spatula to flatten the fishcakes to around 1cm thickness. Don't overcrowd your pan.
5. Cook the fishcakes on medium heat for 1-2 minutes on either side, or until golden brown and firm to the touch. Once your first batch is done, remove and place on absorbent paper towel and repeat with the remaining mixture topping up the frypan with more coconut oil when necessary.
6. Serve hot, with some nam jim dipping sauce or sweet chilli.
*The salmon I used was John West Wild Alaskan Pink Salmon, it's a little bit more expensive then some generic brands, but it is sustainably fished, has no added nasties and is overall a better quality product.
**I bought some organic coconut oil last time I was at the grocery store. You can read up about all its benefits here.
I've never made fishcakes at home before, I was a bit apprehensive that they would taste horrible but not only were they delicious, they were super easy to make. Although, if I'm honest, I always find recipes easy when I 'wing it', whether they turn out or not is a different story. This is one of those occasions when they did turn out so I'm more then happy to share it!
You will need (makes 12 fishcakes)...
210gr tin of pink salmon in spring water*, drained
200gr sweet potato, cooked and mashed (I left the skin on and just made sure there were no big chunks of skin through the mix by ripping it up as I mashed it)
3/4 cup cooked quinoa, any kind- I used tricolour.
1/2 brown onion, diced finely
2 tsp ginger, minced
2 tsp lemongrass, finely chopped/minced
2 cloves garlic, minced
2 tbs chopped coriander
1/2 tsp ground coriander seeds
1/2 tsp fish sauce
2 tbs roughly chopped fresh coriander
2 whole eggs
cracked pepper
chilli (optional)
2 heaped tbs of cornflour
1/4 cup coconut oil** for cooking (use peanut or vegetable oil as a substitute)
Method...
1. Heat 1 tbs of the coconut oil in a large non-stick frypan, add the diced onion, garlic and ginger and sauté on medium-low for a few minutes until onion is translucent.
2. Mix the salmon, bones and all, in with the mashed sweet potato, then add the cooked onion, garlic and ginger, with the lemongrass, ground coriander, fish sauce, pepper and chilli (if using). Mix well with a spoon until combined. Add the quinoa and mix well.
3. Crack the eggs into a separate bowl and whisk lightly with a fork, add to the fishcake mixture and fold in until well combined, add the cornflour and chopped coriander and mix through also. The mix should be soft and moist but not too sticky.
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| (Doesn't look too appetising at this stage!) |
5. Cook the fishcakes on medium heat for 1-2 minutes on either side, or until golden brown and firm to the touch. Once your first batch is done, remove and place on absorbent paper towel and repeat with the remaining mixture topping up the frypan with more coconut oil when necessary.
6. Serve hot, with some nam jim dipping sauce or sweet chilli.
*The salmon I used was John West Wild Alaskan Pink Salmon, it's a little bit more expensive then some generic brands, but it is sustainably fished, has no added nasties and is overall a better quality product.
**I bought some organic coconut oil last time I was at the grocery store. You can read up about all its benefits here.
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