Tom Browns Brasserie

Tom Browns Brasserie Recipe of the Month -Thai-Spiced Fish Cakes.
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Recipe of the Month

Thai-Spiced Fish Cakes

 

 

Ingredients (to make 1 tart - 12 portions):

  • 1 x 8oz Salmon Fillet (or any boneless fish trimmings)

  • 2 x Baking Potatoes

  • 1 x Small Red Pepper

  • 1 x Small Green Pepper

  • 1 x Clove of Garlic

  • 1 x Small Onion

  • 1 x Teaspoon of Lemon Grass ( Fresh or Paste)

  • 1 x Teaspoon of Ginger ( Fresh or Paste)

  • x Red Chilli

  • 1 x Fresh Lime

  • 1 x Sprig of Coriander

  • 1 x Pinch of Salt

  • 1 x Pinch of Pepper

  • Breadcrumbs (to suit)

Method:

  1. Roast the salmon fillet with Squeeze of lime juice and a dash of white wine until just cooked. 200 c oven, approx 15 mins.

  2. Boil Potatoes until soft, and then mash.

  3. Finely Dice Garlic, peppers, onions & Chilli and sweet off in pan of olive oil with the lemon grass, and ginger until soft (do not colour).

  4. Put the above ingredients into a mixing bowl and mix together along with the chopped coriander & lime juice.

  5. Add breadcrumbs if necessary to firm mixture up (but not too dry) Form cakes with the mixture.

  6. Heat Olive oil in pan so hot.  Cover cakes in flour and then fry both sides until golden brown.  Then Finish them in the oven on metal tray (10 mins)

 Serve:

       Garnish with dressed leaves and either of the following; a cooling mint yoghurt or mango style salsa!!!