This recipe for Thai fish cakes is another from Donna Hay's Fast, Fresh, Simple. I have never actually made fish cakes before so I thought this very simple recipe was a good place to start. The fish is processed with coriander, ginger, chilli jam and eggwhite before being shaped into patties. Unfortunately my fish cake had too much liquid, I think from my overly runny chilli jam, and so the consistency was not quite right. They did still hold together so I persisted. They are panfried in some oil. Donna used loads of oil but I just coated my non stick pan.
They were served with a little cucumber salad that also had some parsley and coriander leaves with a fish sauce, sugar and lime juice dressing. I made a simple fried rice (inspired by JasmyneTea - thanks) to accompany the dish and make it a meal.
My fish cakes had a delicious flavour but the texture was not quite right, kind of grainy. I assume this is because of the liquid in my mix. The cucumber salad was absolutely perfect, I really loved the freshness of the cucumber with the herbs and the gorgeously balanced dressing. The rice was great, a nice addition to the meal. I would make these again but will be sure to use a thick jam and maybe a different type of fish.