So I love a bit of Thai cooking and one of my favs is fish cakes. Now the Thai people tend to blend the fish together raw with all the herbs and spices but in this recipe I have opted to go for tinned salmon as a quicker alternative. Quick fact for you as well, did you know tinned salmon from John West is canned 4-7 hours after being caught wild in Alaska. That’s actually fresher than the stuff you get on the shelf in the supermarket, and it lasts for 4 years haha.
- Tinned salmon (I chose John West)
- Couple potatoes
- Fresh Chilli chopped
- Handful of coriander
- 1 garlic clove
- Lemon grass paste
- Spring onions
- 2 egg
- Plain flour
- 1 lime
- Streaky bacon
- Runner beans
- Red onion
So it’s just as simple boiling your potatoes so peel and chop them, stick them in salted water and boil away until soft. Then you’re going to mash them up with a big knob of butter and tablespoon of flour. Into that bowl goes your salmon, chilli, garlic, lemongrass, spring onion, coriander and salt and pepper. Get this made up into a solid mix.
Shape these up into balls and then press flatten to make a puck shape. Set up egg (beaten), flour and breadcrumbs. Then dip the cakes into flour, egg then the breadcrumbs coating evenly on each dip.
In a separate pan fry of the beans, peas and onion in oil. Season and leave in the pan ready to serve.
Light up your grill and grill the bacon until super crispy then take off cool and shop into bits.
Now in a frying pan add couple mil of oil and fry off your fish cakes giving then a few minutes either side until golden and crisp.
It’s about time to plate this, all we need to finish is a poached egg, so boil a pan add a capful of white wine vinegar set back to simmer then whisk it all up. When it’s spinning pop an egg into it and wait 5mins, lift out with a slotted spoon and wiggle of its got a bit of jelly still in the middle close to the yolk it’s good if not pop it back in until the white forms up a little more.
Then stack all of this together, veg on the bottom, fish cakes in the middle and egg on top, split that yolk right open and allow it to cascade over the cake and veg and eat the lot up! Enjoy.