Easy Thai Fish cakes are just the thing for a quick but yummy dinner during this lockdown. It has been seriously difficult having to cook every single meal, from breakfast to dinner, every day for all four of us, during this lockdown. It isn’t always possible to find all the ingredients we want, and we have to try and use what we have at home, so recipes have to be flexible! We have been stocking our freezer a lot more recently as we tend to try and shop only once every 10 days or so.
We all want to eat delicious, healthy and various foods, but they aren’t always quick or easy to cook. For this recipe I have tried to put together something that is quick to mix together in a food processor and skip the step of hand shaping the fish cakes by using an ice cream scoop instead, so you simply scoop the mixture out, and pop it straight into the frying pan. No messy hands to deal with and super quick to make!
With homeschooling every weekday, from working on Geometry with my eldest and Italian grammar with my youngest, it doesn’t leave lots of free time to cook in the evenings, much less to invent and come up with a recipe that can feed us all happily. My daughter is a pescatarian, my husband doesn’t eat meat and I don’t like Pasta late in the day. What a group we are!
So last night I wanted to use the frozen cod fillets I had in the freezer, and I wanted a tasty yummy dinner, something a bit different. I also wanted to pick our first Lettuce leaves from our new Orto (more on that lockdown project later!) in our garden. So a few leaves from the garden for our salad, some grated carrot with lemon juice and salt, and a side dish of 6 minute basmati rice, made a quick, delicious and EASY dinner!
You can whip these Thai Fish Cakes up in no time and have them on the table in less than 15 minutes, serve them with some fresh greens or a salad and dinner is done ! If you have a hungry crew or need to feed more than two adults and two children, then go ahead and double this recipe so you can have left overs for another day, either pop them in the freezer after cooking, or keep them in the fridge and then serve with salad or a tortilla wrap for lunch the next day. I hope you enjoy these!
Easy Thai Fish Cakes
- 400 g Cod Fish Fillets Frozen is fine just let defrost before using
- 1 whole egg
- 1 tbsp Thai Red / Green / Yellos Curry Paste Red is traditional but Green or Yellow also work very well
- 2 tbsp Thai Fish sauce
- 1 tsp Grated Lime Zest or Substitute 1/2 Lemon zest
- 2 Spring Onions Chopped or Chives
- 1 tbsp Chopped Fresh Coriander optional
- Sunflower Oil for shallow frying
- Place the fish, curry paste, egg, coriander and fish sauce into a food processor.
- Blend just until you have a smooth paste.
- Add the Chopped Spring onions or Chives and mix lightly, just to incorporate.
- Heat a frying pan with enough oil to shallow fry your fish cakes, around 1cm depth of oil.
- Add the fish cakes using an ice cream scoop, then with a spatula gently pat them down to flatten a little. Fry on each side keep the oil hot for around 3 minutes on each side.
- Remove from the pan when golden brown on the outside and cooked all the way through, place on a plate lined with kitchen towl to absorb som eof the excess oil before serving.
- I usually cook mine in batches and keep the first batches warm in the oven while I finish the rest.
- Then it's time to bring them to the table, serve with a squeeze of lime or lemon juice, sweet chilli sauce and a side of fresh greens and basmati rice. Enjoy!
Lettuce for our Thai Fish Cakes dinner came from our Garden…
During the beginning of lockdown we decided to create a small Orto, or vegetable plot in the garden for our kids to look after during this strange period stuck at home. The one benefit of being home so much was that every day we could check out the garden and water the plants regularly, something that usually escaped us during the normal busy school week and weekends.
I did some research online and found some great ideas for how we could easily create a some planters without spending a fortune. We wanted some deep raised beds, and some low raised beds on wheels for our terraces. Zucchini and Tomatoes actually need a fair bit of space, so we made two large low planters and one large deep planter. Our wonderful friend & Builder, Zani, donated some left over Wooden Pallets to us, and we ordered seedlings and soil from a local plant supplier, Mirko.
We used two different designs for planters, one large and deep planter for the tomatoes and zucchini plants, that didn’t require us to take apart the pallet at all, just saw two pallets in half and then put the pieces together. This one on youtube from Oklahoma Gardening is great. Then also created a very simple low planter for our lettuce, celery, and herbs, this one video on youtube from the ‘Have-ago-gardener’ in the UK was perfectly simple 🙂
Now we have our lettuce growing so well, we shall have an almost endless supply for the whole summer! I discovered recently that when it comes time to harvest the lettuce, you don’t need to cut the whole plant out, just gently snip off the outer leaves and leave the few small leaves growing in the centre, these will continue to grow, and from each lettuce plant you will get up to 5 harvests during the season!