Red Thai curry fishcakes

A Thai twist on the classic fishcake, these make an excellent starter or part of a main course with salad

Serves
2

Cooking time
25 mins

Ingredients
150g Salmon fillet
150g Raw prawns, shelled and de-veined
2 tbsp panko breadcrumbs
4-6 Spring onions, roughly chopped
A handful of fresh coriander
1 tsp Salt
Pinch of black pepper
100g (half a cup) Plain flour
2 Large eggs

The Paste
5 dried chillies deseeded
A pinch of salt
1/2 onion
1 clove garlic
1/2 tsp shrimp paste
10 white peppercorns
1.5 tsp coriander seeds
1 tsp cumin seeds
Grated nutmeg
5 Cloves
Zest of 1 lime

For this recipe for Red Thai curry fishcakes first make the paste. Roast and ground the cumin, cloves and coriander, add a bit of grated nutmeg. Put this and the rest of the ingredients into a blender and blend to a smooth paste, if you need ot add a little water then do so.

Next chop the salmon and prawns into little cubes.

In a large bowl, put the flour, eggs, breadcrumbs, paste and salt and pepper and beat to a thick batter. Add the fish and prawns and mix through.

Heat 4-6 tbsp groundnut oil in a large non-stick frying pan until very hot. Drop dessertspoonfuls of the mixture into the pan and fry for a few minutes each side until golden and cooked through. Drain on kitchen paper and serve with the fresh pickle.

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