Spicy crumbed fish cakes

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 16
Servings 1


Serving Change
  • 750
  • 1
    bay leaf
  • 6
  • 1
    onion, quartered
  • 15
    lemon grass rings
  • 2
    medium potatoes, peeled and cubed
  • 45
    red curry paste
  • 30
    soy sauce
  • 6
    basil leaves
  • 45
    chopped fresh parsley
  • 1
    extra-large egg, lightly beaten
  • salt and freshly ground black pepper
  • flour
  • 2
  • toasted breadcrumbs


1. Place the fish in a pan of water with the peppercorns, onion, lemon grass, bay leaf and potatoes. Almost cover with water and cook until potatoes are soft and the fish flakes. Discard bay leaf, onion and lemon grass. 2. Remove fish and potato from the pan, cool then flake, removing skin and bones. Mash the potato. 3. Place flaked fish in a bowl with the potato, add red curry paste, soy sauce, basil leaves, parsley, egg and seasoning. 4. COATING: Lightly beat the eggs with a little water in a bowl. Shape fish mixture into patties, drop into a bag with flour and toss. Dip the flour-coated patties in the egg mixture and then drop into a bag of breadcrumbs. Toss to coat. 5. Line a tray with plastic wrap. Place the crumbed fish cakes on the tray, cover and place in fridge to allow crumbs to set. 6. Shallow-fry in hot oil until crumbs become golden brown. Remove from pan and drain on absorbent paper. Serve with sweet basil pesto or homemade tomato sauce and a fresh salad. Serves 4

Read more on: fish/seafood  |  shallow-fry


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