Use Chinese cabbage if available! Served with Mushrooms, Cabbage and Oyster Sauce
Ingredients
- 300 g white fish fillets (haddock or cod)
- 500 g mashed potatoes
- 1 small onion (finely chopped)
- 2 tblsp coriander (chopped)
- 2 tblsp thai red curry paste
- ½ fresh red chilli (seeded and chopped)
- juice and zest of 1 lime
- 2 tblsp sunflower oil
- salt and pepper to taste
For the Stirfry:
- ½ - ¾ cabbage (washed, sliced and blanched)
- 100 g mushrooms (sliced)
- 2 tblsp sunflower oil
- 2 tblsp oyster sauce
Method
- Cut the fish into chunks, place in a blender or food processor.
- Add the spring onions, coriander, red curry paste, green chilli, lime zest and juice to the fish. Season with salt. Process until finely minced. Add the mash potato.
- Using lightly floured hands, divide the mixture into 8 pieces and shape each one.
- Place the fish cakes on a plate, cover with clear film and chill for about 1½-2 hours until firm.
- Heat the oil in a frying pan, fry the fish cakes, a few at a time, for 6-8 minutes, turning over carefully until evenly browned. Drain on kitchen paper and keep warm.
For the Stirfry:
- Heat the oil a wok, add the mushrooms and cook until lightly golden.
- Add the oyster sauce and the cabbage. Stir fry for 2 minutes.
- Serve immediately with the fish cakes. Serve with Red Chilli Sauce from the store cupboard.
Note:
Use Chinese cabbage if available! Served with Mushrooms, Cabbage and Oyster Sauce.
