Jamie Oliver Thai Fish Cakes Recipe
Jamie Oliver’s Thai fish cakes are all about big flavors, simple steps, and a gorgeous mix of fresh ingredients.The secret is using firm white fish—something like cod or haddock works best for texture.I like to blitz everything in the food processor just until combined, leaving a bit of texture in the mix.The fragrant hit of lemongrass and fresh cilantro makes these stand out from any fish cakes you've had before, trust me!One thing that’s really helpful is wetting your hands slightly when shaping the patties to keep the mixture from sticking.
Servings: 4
Ingredients
- 1 lb Salmon
- 2 stalks Lemongrass
- 1 thumb-size piece Ginger
- 3 Garlic Cloves
- 1 Red Chili
- 1 bunch Cilantro
- 2 tbsp Fish Sauce
- 1 Lime
- 1 Egg
- 1 cup Bread Crumbs
- 1/4 cup Vegetable Oil
Instructions
- Mince the lemongrass, ginger, garlic, and red chili finely.
- Combine them in a bowl with the chopped cilantro.
- This mixture will add vibrant flavors to your fish cakes.
- Add the salmon to a food processor.
- Pulse it until coarsely ground, then add the spice mixture from Step 1, along with fish sauce, lime juice, egg, and bread crumbs.
- Mix well.
- Wet your hands slightly to shape the mixture into golf ball-sized patties.
- Flatten them gently to form disks.
- Line them on a tray.
- Refrigerate the patties for about 20 minutes.
- Chilling helps them hold their shape better during cooking.
- Heat vegetable oil in a large pan over medium heat.
- Fry the fish cakes in batches for 3-4 minutes per side until golden brown and cooked through.