About us Companion Cookbook Kris's Thai Fishcake Recipe Kris's Thai Fishcakes Here is Companion Kris's fantastic fishcake recipe. This recipe makes the most delicious fishcakes and best of all the cost is kept low! Recipe makes - 5-6 portions Preparation time - 30 minutes Total cooking time - 30 minutes Ingredients for the Fishcakes 500g of White Potatoes 300g of White Fish (Pollock, Cod, Haddock. Whatever your budget allows) 1 Tin of Fish (Tuna or Salmon) 4 Spring Onions 1/2 a Red Chilli 2 Large Cloves of Garlic 1 Tablespoon of Capers The Juice of 1 Lemon & 1 Lime 50g of Salted Butter 1 Teaspoon of English Mustard 2-3 Tablespoons of Milk 1 Vegetable Stock Cube 600ml of Tap Water 1 Bay leaf 1 Stick of Lemongrass 2 Teaspoon of Dried Parsley Salt and Black Pepper to taste A drizzle of Vegetable oil/Coconut oil For the breadcrumbs 3 Slices of Stale bread 100g of Flour 2 Eggs Salt and Pepper Step 1 - Prepare the ingredients To start, take the potatoes and peel them, then dice them into small chunks around 4cm in size. Then set aside in a pan of water. Next, take the spring onions and wash under a cold tap to remove any dirt or sand. Then cut off the root end and outside layer. Then cut into thin rounds about 5mm in size. Then take the chilli of your choice and de-seed, slice into tiny pieces and set aside. Don't forget to wash your hands after handling the chilli. Then take the lemongrass and bash slightly with a pan or cooking mallet. Then finely chop the white part of the lemongrass. Next use a garlic crusher to crush the garlic into a fine paste, or cut finely using a knife. Lastly, place the fish into a pan with the water, vegetable stock cube, a bay leaf, 1 teaspoon of dried parsley and black pepper. Step 2 - Pre-cook the fish and potatoes Place the pan of potatoes on a medium heat and cook for around 10-15 minutes or until the potato is soft in the centre. Drain the potatoes and set aside to cool ready for mashing. At the same time as the potatoes, place the pan with the fish in on a medium-low heat and cook for around 10 minutes until the fish is soft and starting to fall apart. Once the fish is cooked, drain the remaining stock from the pan and set aside to cool. Step 3 - Combine the fish mixture Once the cooked white fish has cooled, place it into a large bowl with the tin of fish, spring onions, capers, chilli, lemongrass and juice of the lemon and lime and stir to mix and combine the ingredients. Once all of the ingredients are evenly distributed, cover and place in the fridge. Step 4 - Mash the potato and add to the fish Get your pan of cooked potatoes and add in the butter and a pinch of salt and pepper. Using a masher, begin to mash until all of the potatoes have disintegrated leaving no large lumps. Add in the milk and mash further until the texture is soft and fluffy but fairly firm. You don't want the mash to be too wet as this will make the fishcakes fall apart. Add in the mustard and garlic and mash until it has been distributed throughout the mash. Next, take the fish mixture out of the fridge and add in the mash spoon by spoon stirring as you go. Once both of the mixtures are combined, have a taste to see if the fishcakes need anymore seasoning. You can add more chilli, pepper, salt, parsley, depending on your personal preference. Step 5 - Make the fishcakes It's now time to make the fishcakes! Break off manageable size chunks of the fish/potato mix and roll and pat into a ball. We've gone for quite large fishcakes but you can make them smaller if you wish, just adjust the cooking time accordingly. Once you have ball shapes, use a spatula or simply your hand to pat down the balls to make fishcake patties. They should be around 1.5/2cm thick. Once your mixture resembles a fishcake shape, place on a lined tray and place into the fridge to cool for around half an hour to an hour. This helps the fishcakes to keep their shape in the next stages. Step 6 - Breadcrumb time It's now time to add the finishing layer to the fishcakes. Take the dry bread and grate it or pull it into chunks, resembling the image below. Then using blender, blend the chunks of bread into a fine breadcrumb that resembles the second image below. Step 7 - Coat the fishcakes in the breadcrumb Get 3 plates or bowls and in the first bowl add the flour, in the second bowl add the beaten egg and in the third bowl add the breadcrumbs. Place them on the counter in that order. Then take the fishcakes out of the fridge and one by one place them into each of the bowls in the correct order. Firstly coat them in flour, then cover them in a layer of egg then finally ensure they have a good coating of the breadcrumbs. See the images below for guidance. Step 8 - Cook The fishcakes are now ready to be cooked. Take a large flat frying pan and add in the oil and place on a medium heat on the hob. Ensure the oil is hot and place the fishcakes into the pan. Try and do around 2/3 fishcakes at a time depending on the size of the pan. Be careful not to overcrowd the pan as this reduces the cooking temperature and could make the fishcakes go soggy. Cook for around 3 minutes then flip the fishcake over and cook for another 3 minutes. The outside of the fishcake should then have a golden brown crispy layer. Once you have browned off the fishcakes, place them on a tray and into a pre-heated oven at 180°c and cook for a further 10-15 minutes, or until the fishcakes are piping hot throughout. Step 9 - Serve Now all that's left to do is eat! One of our talented Companions, Dean decoratively plated our fishcakes with a simple side salad, sweet chilli sauce and lime garnish, but they would also go well with jersey royal potatoes or Thai noodles. Thank you for using this recipe made by Kris one of our Companions, we hope you enjoy trying this delicious dish! Send us a picture of your Thai Fishcakes and we'll feature it on our Social Media! We will be posting a new recipe that has been created by an Emmaus South Wales Companion every month. We want to share and celebrate our Companion's skills and help you make delicious meals. Keep an eye out on our social media for the next recipe. * Images taken for this recipe were taken whilst cooking the dish for 20+ Companions. Images do not represent quantities that should be expected when cooking this recipe.