Hairy Bikers Fish Cakes are made with sea bass, lemongrass, red curry paste, kaffir lime leaf, galangal, fresh coriander, egg, palm sugar, and snake beans. This easy Fish Cakes recipe creates a tasty appetizer that takes about 30 minutes to prepare and can serve up to 4 people.
Hairy Bikers Fish Cakes Ingredients
- 1 lemongrass stalk
- 500g sea bass fillet, skinned and pin-boned
- 1 tbsp Thai fish sauce
- 2 tsp red curry paste
- 1 kaffir lime leaf, shredded
- 30g galangal, peeled and finely chopped
- 1 tbsp finely chopped fresh coriander
- 1 egg
- 1 tsp grated palm sugar
- 50g snake beans, trimmed and thinly sliced (or use fine green beans)
- Juice of 1⁄2 lime
- Plain flour, for dusting
- 3 tbsp vegetable oil, for shallow frying
- Banana leaf and lamb’s lettuce, for serving (optional)
How To Make Hairy Bikers Fish Cakes
- Prepare the lemongrass: Trim the lemongrass, remove the outer leaves, then slice the tender inner part.
- Blitz the ingredients: Place the sea bass, fish sauce, red curry paste, lime leaf, galangal, lemongrass, chopped coriander, egg, palm sugar, beans, and lime juice in a food processor and blitz to a paste. You’ll need to remove the lid of the processor and push the mixture down with a spatula a few times.
- Remove and prepare the mixture: Carefully remove the blade of the processor and tip the mixture into a bowl.
- Shape the fish cakes: Sprinkle a little flour onto a plate. Wet your hands, then take a walnut-sized piece of the mixture, roll it into a ball, and flatten it into a thin disc. Lay the fish cake on a floured plate and make the rest the same way until you’ve used the whole mixture.
- Chill the fish cakes: Cover the fish cakes and chill them in the fridge until you’re ready to cook.
- Cook the fish cakes: Heat the oil in a large non-stick frying pan. Cook the fish cakes, a few at a time, for a couple of minutes, then turn and cook for another 2 minutes. They should be golden on both sides and cooked through.
- Serve: For an extra flourish, serve the fish cakes on a banana leaf, with the dip in a little dish. Garnish the fish cakes with lamb’s lettuce if you like. Drizzle the fish cakes with a little of the dip and pile some of the chunky bits on top.
Recipe Tips
- Chill the mixture: Letting the fish cake mixture chill in the fridge helps it hold together better when frying.
- Wet your hands: Wetting your hands before shaping the fish cakes prevents the mixture from sticking to your hands.
- Cook in batches: Fry the fish cakes in small batches to avoid overcrowding the pan, ensuring they cook evenly and turn golden.
What To Serve With Fish Cakes
Fish Cakes go well with jasmine rice, a green salad, mango salad, or cucumber relish. They can also be served with steamed vegetables, dipping sauce, pickled vegetables, or a noodle salad for a tasty meal.
How To Store Leftovers
- Refrigerate: Place leftover fish cakes in an airtight container and refrigerate for up to 3 days.
- Freeze: Lay the fish cakes on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Thaw in the fridge before reheating.
How To Reheat Leftovers
- In The Oven: Preheat the oven to 180°C (350°F). Place fish cakes on a baking sheet and bake for 10-15 minutes until heated through.
- In The Microwave: Place fish cakes on a microwave-safe plate. Heat on medium power for 1-2 minutes, or until hot.
- On The Stove: Heat a little oil in a pan over medium heat. Cook the fish cakes for 3-4 minutes on each side until warmed through.
Fish Cakes Nutrition Facts
- Calories: 180 kcal
- Protein: 20g
- Carbohydrates: 10g
- Sugar: 2g
- Fiber: 1g
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 70mg
- Sodium: 400mg
Try More Hairy Bikers Recipes:
- Hairy Bikers Slow Cooker Chicken Soup
- Hairy Bikers Chicken Cacciatore
- Hairy Bikers Mushroom Soup
- Hairy Bikers Vegetarian Sausage Casserole
Hairy Bikers Fish Cakes
Description
Hairy Bikers Fish Cakes are made with sea bass, lemongrass, red curry paste, kaffir lime leaf, galangal, fresh coriander, egg, palm sugar, and snake beans. This easy Fish Cakes recipe creates a tasty appetizer that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the lemongrass: Trim the lemongrass, remove the outer leaves, then slice the tender inner part.
- Blitz the ingredients: Place the sea bass, fish sauce, red curry paste, lime leaf, galangal, lemongrass, chopped coriander, egg, palm sugar, beans, and lime juice in a food processor and blitz to a paste. You’ll need to remove the lid of the processor and push the mixture down with a spatula a few times.
- Remove and prepare the mixture: Carefully remove the blade of the processor and tip the mixture into a bowl.
- Shape the fish cakes: Sprinkle a little flour onto a plate. Wet your hands, then take a walnut-sized piece of the mixture, roll it into a ball, and flatten it into a thin disc. Lay the fish cake on a floured plate and make the rest the same way until you’ve used the whole mixture.
- Chill the fish cakes: Cover the fish cakes and chill them in the fridge until you’re ready to cook.
- Cook the fish cakes: Heat the oil in a large non-stick frying pan. Cook the fish cakes, a few at a time, for a couple of minutes, then turn and cook for another 2 minutes. They should be golden on both sides and cooked through.
- Serve: For an extra flourish, serve the fish cakes on a banana leaf, with the dip in a little dish. Garnish the fish cakes with lamb’s lettuce if you like. Drizzle the fish cakes with a little of the dip and pile some of the chunky bits on top.
Notes
- Chill the mixture: Letting the fish cake mixture chill in the fridge helps it hold together better when frying.
- Wet your hands: Wetting your hands before shaping the fish cakes prevents the mixture from sticking to your hands.
- Cook in batches: Fry the fish cakes in small batches to avoid overcrowding the pan, ensuring they cook evenly and turn golden.
Hairy Bikers Fish Cakes, Fish Cakes Uk Recipe